猪血血红蛋白酶解及脱苦

采用胰酶和Protamex(的复合酶系结合响应面法研究了温度、pH值、水料比、加酶量和酶解时间对从猪血血红蛋白中提取可溶蛋白、肽及氨基酸的影响规律。数学模型优化工艺条件如下:温度为49.4℃;pH值为7.7;水料比为1.4∶1;加酶量为2.0 g/kg;酶解时间为18.6h。模型氮回收率的预测值为97.98%,实测值为96.94%。>15000 Da、15000—5000 Da、5000—1000 Da、<1000 Da的4个分子量段的酶解产物含量分别为21.1%、3.9%、20.9%、54.1%。酶解产物没有苦味,与根据Q准则计算的疏水性值结果吻合,可作为食品原料在食品生产中广泛应用。

Enzymatic hydrolysis of porcine hemoglobin and debittering of hydrolysates

The combined effects of temperature,pH,water/substrate ratio,enzyme concentration and hydrolysis time on the extraction of the soluble proteins,peptides and amino-acids from porcine hemoglobin by means of the enzymatic hydrolysis with the enzyme mixture of pancreatin and protamex were characterized by response surface analysis(RSA).The processing conditions were optimized by a mathematical model and the optimal parameter values were as follows: temperature is 49.4 ℃;pH is 7.7;water /substrate ratio is 1.4;enzyme concentration is 2.0 g/kg;and hydrolysis time is 18.6 h.The predicted nitrogen recovery(NR) value was 97.98%,and the actual value obtained was 96.94%.Four fractions of hydrolysate with average molecular mass >15 000 Da,(15 000)-5000 Da, 5000-1000 Da and <1000 Da,were 21.1%,3.9%,20.9% and 54.1%,respectively.The hydrolysates had no bitter taste.The hydrophobicity data based on Q values support Ney's Q rule as a predictor of bitterness for porcine hemoglobin hydrolysates.So,the hydrolyzed proteins from porcine hemoglobin can be widely used in the food industry.