Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones
Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones
复制标题
DOI：
10.1016/j.jfoodeng.2013.06.040
复制
发表时间：
2013-12-01
影响因子：
5.5
通讯作者：
Benitez, Ricardo
中科院分区：
文献类型：
--
作者：
Pagan, Jordi;Ibarz, Albert;Benitez, Ricardo
利用商业酶制剂中性酶(R)对火腿生产中的猪骨残渣中所含的蛋白质进行了水解。酶解在2升生物反应器中进行，温度为55℃，pH为7.0。研究了工艺参数对水解度、氮气回收率和多肽分子量分布的影响。当酶/底物比为2.5%时，120min水解度最高，为12.4%。与氮气回收一样，水解反应机理也分两个阶段进行。证明了水解度与氮气回收率之间存在线性关系。商品化酶制剂中性酶(R)对猪骨中蛋白质的水解和提取具有良好的效果。(C)2013爱思唯尔有限公司。保留所有权利。
Hydrolysis of the protein contained in the pig bone residue from ham production was performed using the commercial enzymatic preparation Neutrase (R). Enzymatic hydrolysis was carried out in a 2-litre bio-reactor at 55 degrees C and a pH of 7.0. The influence of the process variables on the degree of hydrolysis (DH), nitrogen recovery (NR) and the peptides molecular weight distribution was studied. The highest DH (12.4%) was obtained after 120 min hydrolysis with a 2.5% enzyme/substrate relation. The hydrolysis reaction mechanism is developed in two stages, as the nitrogen recovery does. The existence of a linear correlation between the degree of hydrolysis and the nitrogen recovery was proved. The commercial enzymatic preparation Neutrase (R) showed good efficiency in the hydrolysis and extraction of the protein present in the pig bone. (C) 2013 Elsevier Ltd. All rights reserved.