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文摘
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[目的]研究碱性蛋白酶降解骨胶原的工艺条件,探索其应用于骨料制备明胶的可行性.[方法]采用碱性蛋白酶降解骨胶原制备食品明胶,通过正交试验L_9（3~4）得出酶解制备食品明胶的最佳工艺参数.[结果]结果表明：最佳工艺参数为20万U/g碱性蛋白酶用量为干骨质量的0.005%,酶解温度60℃,酶解pH值为8,酶解时问5 h,升温灭酶,提胶一次2 h;获得食品明胶指标值分别为：得胶率20.0%,黏度3.1 mPa·s,冻力193 Bloomg.[结论]该研究为获得品质和产量俱佳的食品明胶提供了试验依据. |
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其他语种文摘
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[Objective] Technical conditions of alkaline protease hydrolyzing bone collagen were studied. And its application feasibility in preparing food-grade gelatin was discussed, [Method] The food-grade gelatin was prepared from alkaline protease hydrolyzing bone collagen. The optimum preparation conditions were investigated by using orthogonal design L_9 （3~4）. [Result] Result showed that the optimum enzymatic hydrolysis conditions were 60℃ water-heating, pH8, 0.005% （dry-bone mass ration） enzyme concentration and 5 h reaction time. During hoisting temperature to terminate the enzymatic reaction, gelatin was extracted by hot water in 2 hours, The yield of the food-grade gelatin was 20.0 %, Gelatin had viscosity of 3.1 mPa · s and gel strength of 193 Bloomg. [Conclusion] Experimentalbasis for obtainingfood-grade gelatin with high quality and output were provided. |
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来源
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安徽农业科学
,2007,35(20):6235-6235,6239 【扩展库】
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关键词
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碱性蛋白酶
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骨胶原
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食品明胶
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工艺
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地址
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1.
中国科学院西北高原生物研究所, 青海, 西宁, 810008
2.
青海明胶股份有限公司, 青海, 西宁, 810015
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语种
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中文 |
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文献类型
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研究性论文 |
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ISSN
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0517-6611 |
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学科
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轻工业、手工业、生活服务业 |
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文献收藏号
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CSCD:2969593
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