| 马氏珠母贝肉蛋白类呈味成分抽提最佳工艺研究初报 |
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| 引用本文： | 刘亚,曾艳霞,许柳红.马氏珠母贝肉蛋白类呈味成分抽提最佳工艺研究初报[J].广东农业科学,2009(11):124-125,143. |
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| 作者姓名： | 刘亚 曾艳霞 许柳红 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,广东,湛江,524088
2. 淮海工学院化工系/江苏省海洋资源开发研究院甲壳素研发中心,江苏,连云港,222005 |
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| 摘 要： | 对马氏珠母贝肉中蛋白呈味物质作热水抽提试验,进行了抽提条件的初步研究.以抽提率为指标,通过正交试验确定了水料比、水浴温度、水浴时间的最佳工艺条件.结果显示:当水料比为2:1、水浴温度为80℃、水浴时间为20min时,蛋白质抽提率最高,抽提液海鲜风味浓郁.
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| 关 键 词： | 马氏珠母贝 呈味成分 最佳工艺 |
Preliminary study on flavor protein compounds extracted from Pinctada martensii meat |
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| LIU Ya,ZENG Yan-xia,XU Liu-hong.Preliminary study on flavor protein compounds extracted from Pinctada martensii meat[J].Guangdong Agricultural Sciences,2009(11):124-125,143. |
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| Authors: | LIU Ya ZENG Yan-xia XU Liu-hong |
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| Institution: | LIU Ya1,ZENG Yan-xia2,XU Liu-hong1(1.School of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China,2.Department of Chemistry,Huaihai Institute of Technology/Chitin Study and Development Center,Jiangsu Institute of Marine Resources,Lianyungang 222005,China) |
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| Abstract: | In this study,the traditional hot water extraction method was used to discuss the content of protein flavor components extracted from the meat of Pinctada martensii.The optimal process parameters of the ratio of water and raw material,water temperature and time were determined by orthogonal experiment.The results showed that when the ratio of raw and water material reached 2:1,water bath temperature is 80℃ for 20 min,the protein extraction rate reached highest.The product is full of seafood flavor. |
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| Keywords: | pinctada martensii flavor components optimal process |
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