期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 54, 期 1, 页码 111-120出版社
WILEY
DOI: 10.1111/ijfs.13911
关键词
Beef bone extract; degree of hydrolysis; enzymatic hydrolysis; Michaelis-Menten model; molecular weight distribution; viscosity
资金
- Food Industry Enabling Technologies (FIET) program - New Zealand Ministry of Business, Innovation and Employment (MBIE)
This study reported the effects of enzymatic hydrolysis treatments on the physiochemical properties of beef bone extract using endo- and exoproteases. Each enzyme hydrolysis kinetics were studied using Michaelis-Menten model, and the ideal E/S ratio obtained for Protamex((R)) (P), bromelain (B) and Flavourzyme((R)) (F) was found to be 1.10%, 1.60% and 4.70% w/w, respectively. Seven hydrolysates were produced from single (P, B, F), simultaneous (P + F, B + F) and sequential (P > F, B > F) treatments, where bone extract hydrolysed by Flavourzyme((R)) exhibited highest DH and proportion of low molecular weight (Mw) peptides (<5000 Da) in single treatment. When Flavourzyme((R)) was used with Protamex((R)) or bromelain in simultaneous or sequential treatments, no significant differences in Mw distribution, exposed SH content, SS content and viscosity were evident compared with Flavourzyme((R)) only. This indicated that without the addition of other enzymes, Flavourzyme((R)) was capable of increasing the proportion of low Mw peptides and reduce viscosity.
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