【摘要】 以鸡骨渣为原料,研究木瓜蛋白酶、碱性蛋白酶、中性蛋白酶和复合蛋白酶对酶解后的残渣量、酶解浓缩液的氨基酸组成和以酶解浓缩液为基料制备出的鸡肉香精效果,确定适用于开发鸡骨渣产品的蛋白酶类。结果表明:4种蛋白酶在最佳酶解条件下中试酶解后产品的残渣量分别为26.37%、32.47%、43.25%和30.36%,与小试基本一致,以木瓜蛋白酶酶解液中最低。4种酶解液中氨基酸总量(TAA)和必需氨基酸(EAA)含量差异显著(P<0.05),其中以木瓜蛋白酶酶解液中含量最高,分别为6.505mg/g和14.965mg/g;以不同蛋白酶酶解液制备的鸡肉香精的风味差异显著(P<0.05),以木瓜蛋白酶酶解液制备的香精,整体肉香突出,有良好的鸡脂风味。因此,木瓜蛋白酶适合深度开发鸡骨渣。更多还原

【Abstract】 Chicken bone residue was hydrolyzed by papain,alcalase,neutral or protamex for preparing concentrated hydrolysates and chicken flavorings.The results showed that the contents of remains obtained from the hydrolysis by four proteases under the optimal enzymatic hydrolysis conditions were 26.37%,32.47%,43.25% and 30.36%,respectively.Consistent results were obtained in small-mass production.The papain hydrolysis exhibited the lowest residue level.The contents of total amino acids(TAA) and essential amino acids(EAA) in hydrolysates revealed a significant difference(P < 0.05),especially in papain hydrolysates,with 6.505 mg/g and 14.965 mg/g,respectively.Similarly,chicken flavorings produced with different protease hydrolysates were also significantly different(P < 0.05) and the one prepared with papain hydrolysate possessed an outstanding flavor of chicken fat.Therefore,papain is suitable for in-depth development of chicken flavoring products from chicken bone residue.更多还原