中性蛋白酶酶解条件对鹿血酒品质的影响
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摘要
研究中性蛋白酶不同酶解时间、酶解温度和酶含量对鹿血酶解程度的影响,进一步提高鹿血的使用价值,将鹿血抗凝处理后,加入蒸馏水稀释至体积分数40%,采用3×3三因子试验,设计酶解时间(A)、酶解温度(B)、酶含量(C) 3个因素,每个因素设计3个水平,以酶解后过滤的残渣量为指标确定最佳酶解条件,将残渣量最少的酶解液与白酒按比例混合制成体积分数为40%的鹿血酒,并与其他3个品牌的鹿血酒进行氨基酸含量的测定与比较。结果表明:酶解时间8 h的酶解残渣量极显著低于酶解时间6 h和10 h的(P<0.01);酶解温度50℃的酶解残渣量显著低于37℃的(P<0. 05),但与63℃的差异不显著;酶含量4%的酶解残渣量极显著低于酶含量3%和5%的(P<0.01);体积分数40%鹿血酒中EAA、NEAA和AA总量分别为1.504,1.936,3. 440 mg/m L,均高于其他3个品牌的鹿血酒。由此说明,向体积分数40%鹿血中添加4%的中性蛋白酶,经50℃酶解8 h后制成的鹿血酒澄清、透明且氨基酸含量高,品质最优。
This experiment was conducted to study the effects of neutral protease different enzymolysis time,enzymolysis temperature and enzyme content on the deer blood enzymolysis to further improve the use value of deer blood. Anticoagulated deer blood was diluted to 40% by distilled water.Cross experimental of three factors and three levels was adopted,the three factors were enzymolysis time(A),enzymolysis temperature(B) and enzyme content(C),and each factor was contained three levels. The residue was filtered as an indicator to determine the optimal enzymatic conditions,the least amount of enzymolysis solution was mixed with alcohol to make 40% deer blood wine,and the amino acid content was measured compared with the other three brands of deer blood wine. The results showed that residue enzymolysised 8 h in deer blood was significantly least than 6 and 10 h(P<0. 01). Enzymolysised at 50℃,the residue was significantly least than at 37℃(P <0. 05),but no significantly different with residue at 63℃. Compared with enzyme content of 3 and5%,enzyme content of 4% had the least amount of residue(P<0. 01).The content of EAA,NEAA,and AA in the deer blood wine was 1.504,1.936 and 3.440 g/m L,respectively,which was higher than those of the other three brands. This showed that 40% deer blood added 4% neutral protease and enzymolysised 8 h at 50℃ to produce the deer blood wine was clear and had high amino acid content and the best quality.
This experiment was conducted to study the effects of neutral protease different enzymolysis time,enzymolysis temperature and enzyme content on the deer blood enzymolysis to further improve the use value of deer blood. Anticoagulated deer blood was diluted to 40% by distilled water.Cross experimental of three factors and three levels was adopted,the three factors were enzymolysis time(A),enzymolysis temperature(B) and enzyme content(C),and each factor was contained three levels. The residue was filtered as an indicator to determine the optimal enzymatic conditions,the least amount of enzymolysis solution was mixed with alcohol to make 40% deer blood wine,and the amino acid content was measured compared with the other three brands of deer blood wine. The results showed that residue enzymolysised 8 h in deer blood was significantly least than 6 and 10 h(P<0. 01). Enzymolysised at 50℃,the residue was significantly least than at 37℃(P <0. 05),but no significantly different with residue at 63℃. Compared with enzyme content of 3 and5%,enzyme content of 4% had the least amount of residue(P<0. 01).The content of EAA,NEAA,and AA in the deer blood wine was 1.504,1.936 and 3.440 g/m L,respectively,which was higher than those of the other three brands. This showed that 40% deer blood added 4% neutral protease and enzymolysised 8 h at 50℃ to produce the deer blood wine was clear and had high amino acid content and the best quality.
引文
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[14]彭涛.新型鹿血酒的研制[J].酿酒科技,2004(4):86-86,92.
[15]彭涛.新型鹿血酒生产工艺条件的优化[J].酿酒,2005,32(4):91-93.
[16]黄治国,罗惠波,卫春会,等.鹿茸血酒加工工艺研究[J].中国酿造,2009(7):166-168.
[17]张敏,陈晓燕.鹿血酒加工工艺改进[J].西南农业大学学报,2002,24(2):186-189.
[18]石岭,赵利,袁美兰,等.响应面法优化碱性蛋白酶酶解草鱼蛋白质[J].食品科学,2014,35(4):26-29.
[19]陈晓燕,张敏.鹿血酒加工工艺研究[J].四川农业大学学报,1999,17(4):421-425.
[20]赵宝华,杨振才,李清,等.鹿血酒的研制[J].河北师范大学学报,2000,24(1):114-116.
[21]徐幼虹,王德斌,徐其亨.鹿血和鹿血酒中的有效成分分析[J].楚雄师范学院学报,1999,14(3):68-70.
[2]熊彩云,高璜,黄晓凤,等.梅花鹿生态学研究进展[J].江西林业科技,2007(3):44-46.
[3]吴逸群,史秀超,安锋利,等.梅花鹿的生态生物学研究进展[J].中国林副特产,2011(1):86-87.
[4]刘宇庆,吕慎金,魏万红.梅花鹿行为生态学及保护遗传学研究进展[J].中国草食动物,2008,28(4):63-66.
[5]翟学超,钟立成.鹿血抗氧化肽不同分子量肽段抗氧化活性的研究[J].经济动物学报,2015,19(3):144-146.
[6]黄治国,罗惠波,卫春会,等.鹿茸血酒加工工艺研究[J].中国酿造,2009(7):166-168.
[7]张志颉,孙佳明,牛晓晖,等.鹿血化学成分及其药理作用研究[J].吉林中医药,2013,33(1):61-63.
[8]宋胜利,葛志广.鹿血资源的开发及利用前景[J].农牧产品开发,2000(11):5-8.
[9]王守本,孙德水,周淑荣.鹿血与鹿茸血的研究利用概况[J].特产研究,1999(1):52-57.
[10]袁相恋,薄士儒,李庆杰,等.鹿血化学成分和药理作用及应用研究进展[J].经济动物学报,2011,15(4):207-211.
[11]徐佳萍,苏伟林.梅花鹿养殖简单学[M].北京:中国农业科学技术出版社,2015:27.
[12]张恒业,李亚.鹿高效饲养指南[M].郑州:中原农民出版社,1999:132.
[13]韩盛兰,李华周,阎立新.鹿养殖与鹿产品加工[M].北京:中国农业出版社,2001:298.
[14]彭涛.新型鹿血酒的研制[J].酿酒科技,2004(4):86-86,92.
[15]彭涛.新型鹿血酒生产工艺条件的优化[J].酿酒,2005,32(4):91-93.
[16]黄治国,罗惠波,卫春会,等.鹿茸血酒加工工艺研究[J].中国酿造,2009(7):166-168.
[17]张敏,陈晓燕.鹿血酒加工工艺改进[J].西南农业大学学报,2002,24(2):186-189.
[18]石岭,赵利,袁美兰,等.响应面法优化碱性蛋白酶酶解草鱼蛋白质[J].食品科学,2014,35(4):26-29.
[19]陈晓燕,张敏.鹿血酒加工工艺研究[J].四川农业大学学报,1999,17(4):421-425.
[20]赵宝华,杨振才,李清,等.鹿血酒的研制[J].河北师范大学学报,2000,24(1):114-116.
[21]徐幼虹,王德斌,徐其亨.鹿血和鹿血酒中的有效成分分析[J].楚雄师范学院学报,1999,14(3):68-70.