| 酶法提取烤鳗下脚料水解动物蛋白的研究 |
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| 引用本文： | 赖海涛,黄志勇,等.酶法提取烤鳗下脚料水解动物蛋白的研究[J].海鲜世界,2002(6):36-38. |
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| 作者姓名： | 赖海涛 黄志勇 |
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| 作者单位： | 集美大学生物工程学院 361021
(赖海涛，黄志勇，涂开生)，集美大学生物工程学院 361021(许伟雄) |
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| 摘 要： | 以烤鳗下脚料为原料，经蛋白酶水解后，提取水解动物蛋白，使废充物得到充分利用。通过正交实验，确定了木瓜蛋白酶、枯草杆菌蛋白酶、胃蛋白酶的最佳水解条件，选择了木瓜蛋白酶为最佳水解酶。
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| 关 键 词： | 提取 烤鳗 下脚料 水解动物蛋白 HAP 木瓜蛋白酶 枯草杆菌蛋白酶 胃蛋白酶 |
The Study of Extracting HAP from the Eel Scraps by Enzymatic Hydrolysis |
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| LAI Hai-tao,HUANG Zhi-yong,TU Kai-sheng,XU Wei-xiong.The Study of Extracting HAP from the Eel Scraps by Enzymatic Hydrolysis[J].journal of beijing fisheries,2002(6):36-38. |
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| Authors: | LAI Hai-tao HUANG Zhi-yong TU Kai-sheng XU Wei-xiong |
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| Abstract: | The hydrolytic animal protein (HAP) was abstracted by several kinds of proteases from the eel scraps produced form the processing of the roasted eel.The most suitable bhdrolytic conditiom of the proteases used was optimized through the perpendicular tests.lt was found that the hay bacillus protease was the optimal enzyme among the three kinds of proteases such as papain.pepsinum and hay bacillus protease. |
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| Keywords: | hydrolyzed animal protein (HAP) papain pepsinus hay bacillum protease |
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