【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。更多还原

【Abstract】 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.更多还原