| 鳗鱼酶法水解蛋白工艺 |
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| 引用本文： | 陈荔红,郑宝东.鳗鱼酶法水解蛋白工艺[J].福建农林大学学报(自然科学版),2009,38(1). |
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| 作者姓名： | 陈荔红 郑宝东 |
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| 作者单位： | 福建农林大学食品科学学院,福建,福州,350002 |
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| 摘 要： | 以水解度(DH)为指标研究了鳗鱼酶法水解蛋白的最佳工艺.结果表明,在设定酶解温度55℃、pH 6.2条件下,底物浓度1∶1,风味蛋白酶用量400 U.g-1,酶解6 h,DH可达47.30%,水解液中氨基态氮含量为6.577 mg.mL-1,经品尝水解液无苦味,可用于生产高级调味品.
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| 关 键 词： | 鳗鱼 蛋白酶 氨基态氮 水解度 |
Technology of enzymatic hydrolyzation of eel protein |
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| CHEN Li-hong,ZHENG Bao-dong.Technology of enzymatic hydrolyzation of eel protein[J].Journal of Fujian Agricultural and Forestry University,2009,38(1). |
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| Authors: | CHEN Li-hong ZHENG Bao-dong |
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| Institution: | College of Food Science;Fujian Agriculture and Forestry University;Fuzhou;Fujian 350002;China |
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| Abstract: | The optimum conditions of producing hydrolyzed eel protein by enzymatic methods were defined with the index degree of hydrolysis.The results indicated that at the condition of hydrolysis temperature 55 ℃ and pH 6.2,when the ratio of substratum was 1∶1,the quantity of flavourzyme was 400 U·g-1,6 hours hydrolysis,the content of amino-nitrogen and degree of hydrolysis reached 6.577 mg·mL-1 and 47.30% respectively,and there was no bitterness in hydrolysate,which can be used for the production of high-class condiment. |
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| Keywords: | eel protease amino-nitrogen degree of hydrolysis |
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