牛骨蛋白酶解制备呈味肽工艺优化-肉类研究.pdf

肉类研究 MEAT RESEARCH 　2010.2 牛骨蛋白酶解制备呈味肽工艺优化 史智佳，成晓瑜，陈文华，杨　巍 （中国肉类食品综合研究中心，北京 100068） 摘　要：我国畜骨资源丰富，但综合利用水平不高。以畜骨为原材料，利用蛋白酶解技术制备呈味 肽，开发复合型骨调味品，具有原料价格低、营养价值大和附加值高的特点，发展前景良好，市场 潜力巨大。本文以牛棒骨为原材料，选用三种酶制剂，通过JMP软件的定制设计功能，研究了骨水 比、酶骨比和酶解时间对水解制备呈味肽的影响，在实验条件下建立了牛骨的水解预测模型，优化 了酶解制备呈味肽的工艺参数；同时酶解液的感官品质的研究结果显示，实验条件下提高水解度、 酶骨比和骨水比均有利于呈味肽的释放，促进酶解液风味的提高。 关键词：牛骨；酶解；呈味肽；工艺优化 Optimization of Enzymatic Hydrolysis Processing for Preparing Flavour Peptide from Bovine Bone SHI Zhijia, CHENG Xiaoyu, CHEN Wenhua, YANG Wei (China Meat Research Center, Beijing 100068) Abstract: There are abundant animal bones in China, but the utilization level is not high. Use animal bones as raw material to preparing flavour peptide and developing compound condiment by controlled-enzymatic hydrolysis technology have advantages such as low price of materials, high nutritional value and high added value. There is a huge potential market, development prospects is good. This study used bovine bone as material, through custom design function of JMP software, investigated the effects of pressure, temperature and processing time on the preparation of flavour peptide from bovine bone by Alacase, Protamex and Flavourzyme. The mathematical model was established and optimized the enzymatic hydrolysis process parameters. Sensory evaluation of enzymolysis liquid showed that elevated any of b