羊骨的酶解与多肽饮料的开发
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摘要
本文主要研究了羊骨蛋白的最佳酶解工艺、脱苦方法及多肽饮料的研制技术。确定了水解羊骨的最佳用酶、酶解羊骨的最佳工艺参数、最佳脱苦材料和添加量、饮料的最佳风味配方和稳定剂配方,并对多肽饮料的营养价值、抑菌性能和贮藏稳定性进行了探讨。
分别运用中性蛋白酶、木瓜蛋白酶及胰蛋白酶在各自最适条件下水解羊骨,以水解度和三氯乙酸氮溶解指数为评定指标,结果表明:中性蛋白酶水解度及三氯乙酸氮溶解指数最高,水解效果最好。
运用中性蛋白酶水解羊骨,采用三因子(以温度、时间、加酶量为三因子)二次通用旋转设计试验,以水解度为指标,确定了中性蛋白酶水解羊骨的最佳工艺参数为:温度55.1℃、加酶量198u/g 原料、时间379min。
运用蔗糖、甘氨酸和柠檬酸进行掩蔽脱苦,结果表明:4.5%蔗糖、0.7%甘氨酸和0.4%柠檬酸的联合脱苦效果最好,苦味值为0 且口感柔和。
取经过脱苦的酶解液进行饮料配制,通过单因素试验和正交试验确定了饮料最佳风味配方为:糖6.5%、橙汁5%、柠檬酸0.2%、蜂蜜1.4%,最佳稳定剂配方为0.1%黄原胶和0.1%羧甲基纤维素钠。饮料酸甜适中、口感柔和且均匀无沉淀。
分别对酶解液和饮料中的氨基酸成分进行测定,结果表明:二者含有丰富的氨基酸成分,几乎含有构成蛋白质的所有氨基酸,必需氨基酸中除色氨酸外都被检出,说明羊骨酶解物及其开发出的饮料具有很高的营养价值。
将羊骨多肽饮料放在36℃下进行保温试验,测定微生物的变化并作抑菌圈试验,结果表明:四周内菌落总数和大肠菌群均未检出;酶解液中含有可抑制大肠杆菌与金黄色葡萄球菌生长的多肽成分;四周的保温试验中饮料色泽稍稍变浅,但无分层和沉淀物生成,说明饮料的稳定性很高。
The paper was aimed at studying the techniques of enzymatic hydrolysis of sheep bones ,debittering methods and the development of polypeptides beverage. The purpose of the study is to determine the optimum protease ,the suitable hydrolysis parameters, the best debittering material and its content and the most appropriate formulas of flavor and thickening agents of the beverage .In addition, the nutrition value, inhibition capability and preservation stability of the beverage were also discussed in detail.
Neutrase, papain and tripson were applied to sheep bones for hydrolysis at their favorate conditions separately with DH% and TCA-NSI% as guides. The neutrase was chosen as the best protease in the test because the result showed that DH% and TCA-NSI% were the highest when using neutrase.
Neutrase was used to hydrolyze sheep bones for further study according to three factors quadratic rotation design with DH% as only guide. The suitable hydrolysis parameters of neutrase were given as: temperature 55.1 ℃、enzyme concentration198u/g raw material、time 379min。
Sucrose ,citric acid and glycin were applied to hydrolysate for debittering and its result indicated that the cooperation of4.5%sucrose , 0.4%citric acid and0.7% glycin made the bitter value decrease to 0 and the hydrolysate taste soft.
The hydrolysate which had been debittered was prepared into polypeptides beverage using single factor and orthogonal design. The most appropriate flavor formula was : sucrose 6.5%,orange juice 5%,citric acid0.2% and honey1.4%.Besides,the most suitable forluma of thickening agents was: xanthan gum0.1% andCMC0.1%. When the materials were added into the beverage as formulas above, the beverage tasted very good and look very uniform without deposit .
The amino acids in the hydrolysate and the beverage were determined separately and the result showed that: there were abundant amino acids in them which covered nearly all the amino acids consisting of protein. Besides, the essential amino acids were detected except tryptophan. In a word , the hydrolysate and the beverage showed very high nutrition value.
In the heat presevation test of the polypeptides beverage of sheep bones at 36℃,aerobic
分别运用中性蛋白酶、木瓜蛋白酶及胰蛋白酶在各自最适条件下水解羊骨,以水解度和三氯乙酸氮溶解指数为评定指标,结果表明:中性蛋白酶水解度及三氯乙酸氮溶解指数最高,水解效果最好。
运用中性蛋白酶水解羊骨,采用三因子(以温度、时间、加酶量为三因子)二次通用旋转设计试验,以水解度为指标,确定了中性蛋白酶水解羊骨的最佳工艺参数为:温度55.1℃、加酶量198u/g 原料、时间379min。
运用蔗糖、甘氨酸和柠檬酸进行掩蔽脱苦,结果表明:4.5%蔗糖、0.7%甘氨酸和0.4%柠檬酸的联合脱苦效果最好,苦味值为0 且口感柔和。
取经过脱苦的酶解液进行饮料配制,通过单因素试验和正交试验确定了饮料最佳风味配方为:糖6.5%、橙汁5%、柠檬酸0.2%、蜂蜜1.4%,最佳稳定剂配方为0.1%黄原胶和0.1%羧甲基纤维素钠。饮料酸甜适中、口感柔和且均匀无沉淀。
分别对酶解液和饮料中的氨基酸成分进行测定,结果表明:二者含有丰富的氨基酸成分,几乎含有构成蛋白质的所有氨基酸,必需氨基酸中除色氨酸外都被检出,说明羊骨酶解物及其开发出的饮料具有很高的营养价值。
将羊骨多肽饮料放在36℃下进行保温试验,测定微生物的变化并作抑菌圈试验,结果表明:四周内菌落总数和大肠菌群均未检出;酶解液中含有可抑制大肠杆菌与金黄色葡萄球菌生长的多肽成分;四周的保温试验中饮料色泽稍稍变浅,但无分层和沉淀物生成,说明饮料的稳定性很高。
The paper was aimed at studying the techniques of enzymatic hydrolysis of sheep bones ,debittering methods and the development of polypeptides beverage. The purpose of the study is to determine the optimum protease ,the suitable hydrolysis parameters, the best debittering material and its content and the most appropriate formulas of flavor and thickening agents of the beverage .In addition, the nutrition value, inhibition capability and preservation stability of the beverage were also discussed in detail.
Neutrase, papain and tripson were applied to sheep bones for hydrolysis at their favorate conditions separately with DH% and TCA-NSI% as guides. The neutrase was chosen as the best protease in the test because the result showed that DH% and TCA-NSI% were the highest when using neutrase.
Neutrase was used to hydrolyze sheep bones for further study according to three factors quadratic rotation design with DH% as only guide. The suitable hydrolysis parameters of neutrase were given as: temperature 55.1 ℃、enzyme concentration198u/g raw material、time 379min。
Sucrose ,citric acid and glycin were applied to hydrolysate for debittering and its result indicated that the cooperation of4.5%sucrose , 0.4%citric acid and0.7% glycin made the bitter value decrease to 0 and the hydrolysate taste soft.
The hydrolysate which had been debittered was prepared into polypeptides beverage using single factor and orthogonal design. The most appropriate flavor formula was : sucrose 6.5%,orange juice 5%,citric acid0.2% and honey1.4%.Besides,the most suitable forluma of thickening agents was: xanthan gum0.1% andCMC0.1%. When the materials were added into the beverage as formulas above, the beverage tasted very good and look very uniform without deposit .
The amino acids in the hydrolysate and the beverage were determined separately and the result showed that: there were abundant amino acids in them which covered nearly all the amino acids consisting of protein. Besides, the essential amino acids were detected except tryptophan. In a word , the hydrolysate and the beverage showed very high nutrition value.
In the heat presevation test of the polypeptides beverage of sheep bones at 36℃,aerobic
引文
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2. 刘文年. 开发加工利用骨头的可行性研究. 食品工业科技,1991,(5):22
3. 刘玉德. 动物鲜骨的开发利用. 食品科学.,2000,(2):37~39
4. 韩清华等. 猪骨泥食品的开发研究. 肉类研究,2000,(3):44~45
5. 赵玉红. 骨的综合利用. 肉类工业,2001,(3):23~24
6. 孙卫青. 骨食品开发研究前景广阔. 肉类工业,2001,(1):43~44
7. 杨桂苹. 骨粉营养成分的分析. 肉类工业,1998,(2):41~42
8. 唐传核,彭志英. 胶原的开发及利用. 肉类研究,2000(3):41~43
9. 王守兰,朴玉. 胶原蛋白质食用品质改良. 食品工业科技,1999(2):21~23
10. 许永红. 蛋白质酶法水解物苦味的控制. 食品工业科技,1997,(3):1~4
11. Adler-Nissen.Limited enzymatic degradation of proteins:a new approach in the industrial application of hydrolases.J.chem..Tech.Biotechnol,1982,32:138~156
12. Adler-Nissen J.1986.Enzymatic Hydrolysis of Food Proteins.Elsevier Applied Science Publishers,London
13. Hale,M.B.Relative activities of commercially available enzymes in the hydrolysis of fish protein.Food Technol.1969,23(1),107~110
14. Onodenalore.A.C;Shahidi,F.Protein dispersions and hydrolysates from shark(Isurus oxyrinchus).J.Aquat.Food Prod Technol1996,5(4),43~59
15. Chambers,J.and Rasmussen.P.B1988. Enzymic treatment of bones. J.Sci.Food Agric,42:87~94
16. Krzysztof Surowka and Miroslaw Fik Studies on the Recovery of Proteinaceous Substances from Chicken Heads. J. Food .Sci.Technol1992,27,9~12
17. N.H.Sφrensen 等. 酶清理骨骼和碎肉利用. 肉类工业,1992(8):41~43
18. Michel Linder,P Rozan,etal. Protein recovery from Veal Bones by Enzymatic Hydrolysis J.Food Sci,1995,60(5): 949~958
19. Michel Linder etal.Functional properties of veal bone hydrolysates.J.Food Sci .1996,61,712~720
20. Michel Linder,P.Rozan etal.Nutritional Value of Veal Bone Hydrolysate. J.of Food Sci Vol.62,No.1,1997,183~189
21. Beak.Enzymatic Hydrolysis of Crayfish Processing By-products.J.of Food Sci,1995,60(5):929~935
22. Vega,R E,Brennan J G.Enzymatic hydrolysis of fish offal without water added water .J Food Engin,1988,(8):201
23. Soottawat Benjakul Protein Hydrolysates from Pacific Whiting Solid Wastes.J.agric.Food Chem,1997,46:4323~3430
24. 郑冬梅等.玉米蛋白水解条件的优化研究.食品科学,2002,(8):52~55
25. 王长云等.从鳕鱼碎肉中提取水解蛋白.海洋湖沼通报,1995,(4)33~38
26. 杨萍等.木瓜蛋白酶在制取青鳞鱼可溶性蛋白中的应用.湛江海洋大学学报,2002,(6):38~41
27. 孟祥河等.牛肉酶法水解的研究.食品科技,2001,(4):13~15
28. 曾宪春等.乌鸡酶解技术研究.氨基酸和生物资源,1998,(2):14~16
29. 赵胜年. 酶法水解鲜牛骨骼的研究.食品科学,1995,(10):38~40
30. 何建君等. 淡水鱼露的研制. 食品工业,1997,(5):18~19
31. 陶研等.鲢鱼加工废弃物的酶法水解.水产科技情报,1997,(4):175~177
32. 周涛. 酶解鲐鱼废弃物制取鱼蛋白质水解物的研究. 浙江水产学院学报,1997(3):13~18
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