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| 利用有限酶解技术提高鲶鱼食用肉粉溶解度的研究 | |
| 引用本文： | 许晓琴,徐丽,付翠萍,霍乃蕊,马俪珍. 利用有限酶解技术提高鲶鱼食用肉粉溶解度的研究[J]. 安徽农业科学, 2011, 39(16): 9838-9839,9981 |
| 作者姓名： | 许晓琴 徐丽 付翠萍 霍乃蕊 马俪珍 |
| 作者单位： | 1. 山西农业大学食品科学与工程学院,山西,太谷,030801 2. 广东轻工职业技术学院食品与生物工程系,广东,广州,510300 3. 石河子大学食品学院,新疆,石河子,832003 4. 天津农学院食品科学系,天津,300384 |
| 基金项目： | 天津市科技计划项目(10ZHNZNC03600) |
| 摘 要： | [目的]筛选出有限酶解鲶鱼肉蛋白的最佳用酶种类和酶解工艺条件,为鲶鱼食用肉粉的加工提供理论依据。[方法]以鲶鱼为原料,经预处理、采肉、漂洗、斩拌、有限酶解、打浆和干燥等工序加工而成鲶鱼食用肉粉。其中选择4种酶（风味蛋白酶、枯草杆菌中性蛋白酶、碱性蛋白酶和木瓜蛋白酶）作为水解用酶,分别在各酶最佳酶解条件下对鲶鱼肉糜进行水解,以鲶鱼肉粉的溶解度为评价指标。[结果]用中性蛋白酶作为有限酶解的酶类加工出的鲶鱼食用肉粉溶解度可达90%以上,最佳酶解工艺条件为：酶用量0.55%,酶解时间60 min,料水比1∶3（g∶g）。[结论]用中性蛋白酶作为有限酶解的酶类,加工出的鲶鱼食用肉粉溶解度最高,风味最佳。 |
| 关 键 词： | 鲶鱼 有限酶解 食用肉粉 溶解度 |
Research on the Improvement of the Solubility of Catfish Powder by Means of Conditional Hydrolysing Technology |
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| XU Xiao-qin et al. Research on the Improvement of the Solubility of Catfish Powder by Means of Conditional Hydrolysing Technology[J]. Journal of Anhui Agricultural Sciences, 2011, 39(16): 9838-9839,9981 | |
| Authors: | XU Xiao-qin et al |
| Affiliation: | XU Xiao-qin et al(College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801) |
| Abstract: | [Objective]The theoretical reference for the catfish powder processing was provided through the research on the best enzyme that conditionally hydrolyzed catfish protein and the best technical index.[Method]The catfish was taken as raw material and the powder was made after its pretreatment,meat-taking,washing,cutting,hydrolyzing,emulsifing and drying.Four kinds of enzymes: proteinase,neutral proteinase of B.subtilis,alkaline protease,papain were used for the processed catfish powder to be hydrolyzed under ... |
| Keywords: | Catfish Conditional hydrolyzing Catfish powder Solubility |
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