文章摘要
施文正,汪之和,吴翼东,唐元俊.酶法制备鲢蛋白[J].上海海洋大学学报,2004,(2):151-156
酶法制备鲢蛋白
Silver carp fish protein prepared by enzyme
  修订日期:2003-12-09
DOI:
中文关键词: 鲢,酶解,微波解冻,中性蛋白酶,风味蛋白酶,活性炭,脱腥
英文关键词: silver carp,enzyme hydrolysis,microwave thaw,neutrase,flavourzyme,active carbon,deodorization
基金项目:
施文正  汪之和  吴翼东  唐元俊
上海水产大学食品学院,上海水产大学食品学院,上海水产大学食品学院,上海水产大学食品学院 上海 200090,上海 200090,上海 200090,上海 200090
摘要点击次数: 733
全文下载次数: 315
中文摘要:
      对比研究几种蛋白酶水解微波解冻后鲢肌肉的效果,单酶水解选择中性蛋白酶为水解鲢肌肉的最适酶种,采用正交实验确定其最佳的水解条件为温度50℃、酶用量0.5%、pH 7.0、水解3h、料比1:2,蛋白质回收率可达到90.60%;双酶水解采用中性蛋白酶和风味蛋白酶,正交实验确定最佳水解条件:中性蛋白酶作用1h后,添加0.4%的复合风味蛋白酶,在50%、pH为7.0下水解4h,蛋白质回收率可达到94.50%,水解液采用活性炭脱腥后基本无腥苦味,经真空冷冻干燥可制得纯度91.0%的蛋白粉。
英文摘要:
      In this paper, the silver carp hydrolysis by the enzyme was studied. The frozen fish meat was thawed by microwave. By contrast, neutrase have much higer hydrolysis efficiency. The optimum reaction of neutrase was determined by orthogonal design. The parameters are as follows: the reaction temperature is 501, the added enzyme dosage is 0.5 % , the pH value is 7.0, the weight ratio of meat to water is 1 to 2 and reaction time is 3 hours, the recovery of the protein was 90.60 % . The optimum reaction of neutrase and flavourzyme were found in same way. The optimal technical parameters are as follows: 1 hour after neutrase was added, at same degree centigrade and pH value, add 0.4% flavourzyme in and for reaction 4 hours. Recovery of the protein can reach 94.50% . Hydrolysate has little fish-odor when treated with active carbon. Hydrolysate could be dried into fish protein powder by freeze drying technology.
HTML 查看全文     下载PDF阅读器
关闭