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草鱼鱼蛋白水解工艺研究
发表时间：2012-11-15 浏览量：1914 下载量：456
| 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. |
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