Study on the optimization hydrolysis condition of lean pork protein with twice enzymolysis method

For the preparation of meat flavor to provide more abundant precursors,taking lean pork meat as raw material,degree of hydrolysis as an index,Alcalase and Flavourzyme were chosen as the two tool-enzymes.For the sake of getting the optimum conditions of two-enzyme hydrolysis,the orthogonal experiment was conducted.The results showed that the optimum conditions of enzymatic hydrolysis was hydrolyzing protein with 1 000 U/g Alcalase at pH 9.0,60 ℃ for 6 hours and then with 2 500 U/g Flavourzyme at 50 ℃,pH 4.5 for another 4 hours,its hydrolysis degree could be reached 34.82%.Compared with those of hydrolyzing with Alcalase and Flavourzyme alone,hydrolysis degree were increased by 34.12% and 27.48%,respectively,and full of precursor of meat flavors for Millard reaction.