PDF(Pubmed)
Abstract：
Animal and poultry processing generates significant volumes of by-products that can be further processed for other uses. In this study, we treated minced chicken carcasses with proteases to produce protein hydrolysates that can be used as nutritional and/or flavor-enhancing ingredients. Five different microbial proteases were investigated for their abilities to hydrolyse the minced chicken carcass: Flavourzyme, Protamex, PB01, PB02, and PB03, with PB02 demonstrating the highest degree of hydrolysis (DH) of the minced chicken carcass (43.95%) after 4 h of hydrolysis. The essential hydrolytic parameters were optimized using response surface methodology in conjunction with Box-Behnken design. The optimal conditions were found to be: enzyme/substrate ratio of 3:100 (w/w), temperature of 51.20°C, pH of 6.62 ± 0.05, and substrate/water ratio of 1:1 (w/v) for 4-h hydrolysis, which resulted in a maximum DH of 45.44%. The protein recovery was 50.45 ± 2.05%, and the protein hydrolysate was high in free amino acids (7,757.31 mg/100 mL), of which essential and taste-active amino acids accounted for 41.74% and 92.64%, respectively. The hydrolysate was comprised mainly of low molecular weight peptides (1-5 kDa, 0.5-1 kDa, and <0.5 kDa), which were potential taste substances and flavor precursors. The resulting hydrolysate might be employed as a nutritive product, an ingredient for flavoring generation or a component of fermentation media.
摘要：
动物和家禽加工会产生大量的副产品，这些副产品可以进一步加工用于其他用途。在这项研究中,我们用蛋白酶处理鸡碎尸体，以产生可用作营养和/或风味增强成分的蛋白质水解物。研究了五种不同的微生物蛋白酶水解切碎的鸡car体的能力：Flavourzyme，Protamex,PB01、PB02和PB03,其中PB02在水解4小时后表现出最高水解度(DH)的碎鸡体(43.95%)。使用响应面方法结合Box-Behnken设计优化了基本的水解参数。发现最佳条件为：酶/底物比为3：100（w/w），温度为51.20°C，pH为6.62±0.05，底物/水比为1：1（w/v），水解4小时，这导致最高DH为45.44%。蛋白质回收率为50.45±2.05%,蛋白水解液中游离氨基酸含量高（7,757.31mg/100mL），其中必需氨基酸和味觉活性氨基酸分别占41.74%和92.64%,分别。水解产物主要由低分子量肽（1-5kDa，0.5-1kDa,且<0.5kDa)，它们是潜在的味觉物质和风味前体。所得的水解产物可以用作营养产品，用于调味的成分或发酵培养基的成分。
