乌鸡血酶解工艺条件的研究
详细信息Study on enzymatic hydrolysis process conditions of black bone chicken-blood
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摘要: 以新鲜乌鸡血为主要原料,研究了乌鸡血的酶解工艺条件,结果表明对乌鸡血进行间歇式超声破碎处理,其效果比机械破碎效果更好;通过比较AS1.398中性蛋白酶、胃蛋白酶、木瓜蛋白酶、碱性蛋白酶对乌鸡血酶解作用能力大小,选取AS1.398中性蛋白酶作为酶解用酶;同时在单因素和正交实验基础上,确定了AS1.398中性蛋白酶的酶解最佳工艺条件为:酶解液初始pH7.5,酶加量为8000U/g,酶解温度为45℃,底物浓度为8%,酶解时间6h。此条件下的水解度达到22.22%,血红素含量为0.62mg/mL。Abstract: Fresh black-bone chicken blood as the main raw material to study the enzymatic hydrolysis process conditions, the study showed that intermittent ultrasonic broken processing under the conditions had a better haemolytic effect than mechanical crushing.By comparing the hydrolysis ability of AS1.398 neutral protease, pepsin, papain, alkaline protease on black-bone chicken blood, AS1.398 neutral protease was selected for enzymatic hydrolysis; then on the basis of single factor and orthogonal experiments to determine the optimal enzymatic conditions for AS1.398 neutral protease were:the enzymolysis liquid initial pH7.5, enzyme dosage 8000U /g, the hydrolysis temperature 45℃, substrate concentration 8% , the enzyme solution time 6h. which the degree of hydrolysis reached 22.22% , hemoglobin content was 0.62 mg /mL.
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