【作者】 邓海燕； 赵谋明； 孔令会； 吴进卫； 吴肖；

【Author】 DENG Han-yan~(1,2),ZHAO Mou-ming~1,KONG Ling-hui~2,WU Jin-wei~2,WU Xiao~2 (1.College of Light Industry and Food Science in South China University of Technology,Guangdong Guangzhou 510640;2. Guangdong H-BIO Biotechnology Co.Ltd,Guangdong Guangzhou 510663)

【机构】 华南理工大学轻工与食品学院； 广东汇香源生物科技股份有限公司；

【摘要】 本文以游离脂肪酸(FFA)为指标,结合感官品评,通过单因素实验和正交实验,优化了脂酶酶解工艺:45℃下添加0.4%的(按干酪质量计)Palatase20000L,调整体系pH至7.5,搅拌酶解6 h,得到游离脂肪酸(FFA)为31.97%,比原料干酪高了25.51%;以pH4.6可溶性氮(pH4.6-WSN)和12%三氯乙酸(TCA)溶解氮(12%TCA-SN)为指标,结合感官品评,通过单因素实验和正交实验,优化了蛋白酶酶解工艺:添加0.1%的蛋白酶(以干酪质量计),在50℃下水解4 h,在此工艺下得到的酶解产物pH 4.6—WSN为37.19%,比原料干酪高了13.16%,12%TCA-SN为31.99%,比原料干酪高了13.18%。更多还原

【Abstract】 Determined the hydrolysis conditions of lipase of Palatase 20000L though the single factor experiments and orthogonal experiments,which take FFA(%) and sensory evaluation as indicator.The highest yield of FFA was obtained at a temperature of 45℃and a stirring reaction time of 6 hours along with adjust the system pH to 7.5 and an enzyme loading of 0.4%(w/w).Under the optimum condition,the yield of FFA was 31.97%,which had more out 25.51%compared with raw cheese.And determined the hydrolysis conditions of the protease though the single factor experiments and orthogonal experiments.which take pH4.6-WSN,12%TCA-SN and sensory evaluation as index.The highest yield of pH4.6-WSN and 12%TCA-SN was obtained at a temperature of 50℃and a stirring reaction time of 4 hour along with an enzyme loading of 0.1%(w/w).Under the optimum condition,the yield of pH4.6-WSN and 12%TCA-SN were 37.19%and 31.99%,which had more out 13.16%and 13.18%higher than that in the raw cheese,respectively.更多还原