双酶水解蚕蛹蛋白制备氨基酸饮料的研究 - 中国农学通报.pdf

中国农学通报 2013,29(27): 195-199 Chinese Agricultural Science Bulletin 双酶水解蚕蛹蛋白制备氨基酸饮料的研究 于小磊，耿丽晶，郭雪松，岳昊博 （辽宁医学院食品科学与工程学院，辽宁锦州121001） 摘 要：为了充分利用蚕蛹资源，研究双酶水解蚕蛹蛋白的最佳条件，考察影响酶解效果的主要因素。确 定了新鲜蚕蛹经漂烫、提脂、酶解、调配等工序制成蛋白饮料的工艺条件，消除了蚕蛹蛋白的褐变和凝沉 3 现象。采用L (3 )正交试验设计方法，分别对酶解蚕蛹蛋白的温度、酶解时间、酶用量进行实验与结果分 9 析，以确定双酶水解蚕蛹蛋白的最适条件。结果表明：最佳酶解条件为胰蛋白酶：pH 7.0 ，温度为45℃， 酶解时间5 h ，酶用量为1 g。木瓜蛋白酶：pH 6.0 ，温度为70℃，酶解时间4 h ，酶用量为1 g。结论胰蛋白 酶加入到木瓜蛋白酶酶解蚕蛹蛋白过程中，可使酶解液中氨态氮含量有明显的提高。经检验产品中细 菌总数、大肠菌群、致病菌等指标符合相关食品卫生标准。氨基酸饮料中总糖（以蔗糖计）含量为14% ， 酸度（以柠檬酸计）含量为0.68 g/L ，其产品符合饮料的理化检验及卫生指标。 关键词：蚕蛹蛋白；酶；水解；氨基酸；饮料 中图分类号：TS202.1 文献标志码：A 论文编号：2012-3331 Double Enzyme Hydrolysis Silkworm Chrysalis Protein Preparation Amino Acid Drink Research Yu Xiaolei, Geng Lijing, Guo Xuesong, Yue Haobo (CollegeofFoodScienceandEngineering,LiaoningMedicalUniversity, Jinzhou Liaoning 121001) Abstract: In order to fully utilize the pupa resources, this article had studied the dual-pupa protein hydrolysis of the optimal conditions，determined the impact of the main factors enzyme effect. A fresh study by blanching chrysalis, to fat, enzyme, the deployment of processes such as protein drinks made from the process, eliminate the chrysalis of the Browning and condensate Shen phenomenon. By three factors and three levels orthogonal 3 L (3 ) Test methods, respectively, the pupa protein enzyme temperature, hydrolysis time, the amount of 9 experiments and analysis, the double-pupa protein hydrolysis the optimum conditions. The results showed that: the best conditions for the enzyme trypsin: pH value of 7.0, the temperature of 45℃, hydrolysis time 5h, the amount of 1 g. Papain: pH value