以鸡骨架为原料,以总氮回收率和水解度为评价指标,研究风味酶酶解鸡骨架的工艺条件。结果表明,鸡骨架经过121℃、30min的预处理能显著提高氮回收率和水解度。正交分析结果显示,温度55℃、底物浓度5%、pH7.5、酶用量8000U/g的优化条件下,酶解3h水解产物氮回收率和水解度可达70.68%和16.00%。对鸡骨酶解液进行电泳分析,分子量主要集中在20.0ku以下,小于14.4ku有3条带,最下面1条带低于6.3ku。测定鸡骨酶解液游离氨基酸,必需氨基酸高达45.30%,且鲜味氨基酸含量丰富。

In this experiment,chicken bone was hydrolyzed with Flavourzyme.Enzymatic hydrolysis was investigated by analyzing total nitrogen recovery and degree of hydrolysis(DH).The result showed that 30 min heating at 121℃ can greatly promote total nitrogen recovery and degree of hydrolysis.The optimal technological parameters are:temperature 55℃,substrate concentration 5%,pH 7.5,enzyme concentration 8 000U/g.Under this condition,hydrolysis duration 3 hours,total nitrogen recovery and DH were 70.68% and 16.00%.Its electrophoretic analysis showed that the molecular weight of the hydrolysate most below 20.0 ku,and there were 3 marks below 14.4 ku while the last mark was 6.3 ku.The contents and compositions of free amino acids in the chicken bone hydrolysate were determined by the automatic amino acid analyzer.The result showed the content of essential amino acids was 45.30%,and the contents of delicious amino acid were dramatically abundant.