脱盐咸蛋清蛋白质的单因素酶解条件研究

Hydrolysis of Desalted Salt-pickled Duck Egg White

摘要:

本试验以脱盐率达84.88 %的咸鸭蛋蛋清蛋白质为原料，通过对胰蛋白酶、复合风味蛋白酶及木瓜蛋白酶进行筛选，并在确定了以胰蛋白酶和复合风味蛋白酶作为水解酶的条件下，通过对酶解时间、复合风味蛋白酶的添加时间、底物浓度、不同酶用量复配、pH值和酶解温度等影响酶解效果的条件进行单因素试验，得到的结果是：利用胰蛋白酶和复合风味蛋白酶对脱盐咸蛋清蛋白质进行酶解时，应该在添加胰蛋白酶酶解处理1 h后，再添加复合风味蛋白酶，复合酶解效果最理想；其它理想的酶解条件为：底物浓度5.0 %，胰蛋白酶酶用量4000 U/g(sub)，复合风味蛋白酶用量700 U/g(sub)，pH值8.5，酶解温度50 ℃。

Abstract:

Enzymatic hydrolysis of the salt-pickled duck egg whit with the desaltification rate up to 84.88% was investigated. Trypsin and flavourzyme were chosen as biocatalysts for the reaction. Reults showed that flavourzyme should be added after the trypsin-catalyzed hydrolysis of the salt-pickled duck egg whit had been carried out for 1 h. And the optimal substrate concentration, Trypsin dosage, flavourzyme enzymes, pH value and temperature were 5 %, 4000 U/g(sub), 700 U/g(sub), 8.5 and 50 ℃, respectively.