您的位置:首页  > 论文页面

草鱼鱼蛋白水解工艺研究

发表时间:2012-11-15  浏览量:1459  下载量:417
全部作者: 施文正,王锡昌,黄晓芹
作者单位: 上海海洋大学食品学院
摘 要: 采用正交试验确定了草鱼鱼肉最适酶解条件,在pH=6.5、温度45℃、加酶量0.5%(以鱼肉质量计)、液固比1∶1的条件下,水解4 h后蛋白质回收率可达到92.63%. 为进一步提高蛋白质回收率,又进行了复合蛋白酶与风味蛋白酶双酶水解试验,蛋白质回收率可达到94.51%. 试验结果表明:3%的酵母粉或4%的活性炭对草鱼鱼蛋白水解液的脱腥苦效果较好。
关 键 词: 水产品加工与贮藏;草鱼;酶解;鱼蛋白;脱腥
Title: Study on fish protein hydrolysis technology of grass carp
Author: SHI Wenzheng, WANG Xichang, HUANG Xiaoqin
Organization: College of Food Science & Technology, Shanghai Ocean University
Abstract: In this paper the optimum reaction of protamex was determined by orthogonal design. The parameters are as follows: the pH value is 6.5, the reaction temperature is 45℃, the added enzyme dosage is 0.5%, the weight ratio of meat to water is 1 to 1 and reaction time is 4 hours, the recovery of the protein was 92.63%. The optimum reactions of protamex and flavourzyme were also determined. Recovery of the protein can reach at 94.51%. The enzyme hydrolysates of fish protein often have more offending smell. It requires deodorization process. The results show the amounts of active carbon 4.0% or yeast 3.0% have much efficiency in deodorization process.
Key words: aquatic products processing and storage; grass carp; enzyme hydrolysis; fish protein; deodorization
发表期数: 2012年11月第21期
引用格式: 施文正,王锡昌,黄晓芹. 草鱼鱼蛋白水解工艺研究[J]. 中国科技论文在线精品论文,2012,5(21):2099-2103.
 
0 评论数 0
暂无评论
友情链接