超声波对鸡骨蛋白酶解产物的影响及机理研究

Effect of Ultrasonic-Assisted Enzymatic Hydrolysis on Hydrolysate from Chicken Bone and Study on Its Mechanism

摘要:

利用超声波技术辅助酶解鸡骨架，制得鸡骨蛋白酶解产物，比较了超声功率、超声处理时间对鸡骨架酶解产物特性的影响。实验结果表明，不同超声波功率及超声处理时间对酶解液的水解度、多肽含量、滋味等特性的影响程度不同，800 W、30 min为最适超声条件，在此条件下，鸡骨蛋白酶解液的水解度及其多肽含量得到提高，DH可达24%，同时鲜味增强；蛋白结构分析表明，超声破坏了蛋白的网络结构，蛋白分子的活性位点被更多的暴露，使得酶解过程中的水解度、活性肽段释放效率、鲜味响应值得到提升。

Abstract:

This study used ultrasonic-assisted enzymatic hydrolysis technology to make the chicken bone proteolysis products. The effects of ultrasonic power and ultrasonic time on the properties of chicken bone hydrolyzate were compared. The experimental results showed that different ultrasonic power and ultrasonic treatment time have different degrees of influence on the degree of hydrolysis, polypeptide content, taste and other characteristics of the hydrolyzate, the most suitable ultrasonic conditions was 800W、30min, the DH and polypeptide content of the hydrolyzate increased under the condition, DH increased to 24%, while the value of umami also increased. The protein structure analysis showed that the ultrasound destroyed the network structure of the protein, the active site of protein molecules were exposed more, which made the hydrolysis process DH increased, active peptide released efficiency and the umami response value improved.