文章摘要
邓尚贵.双酶法在水产品水解动物蛋白制作工艺中的应用研究[J].水产学报,1998,22(4):
双酶法在水产品水解动物蛋白制作工艺中的应用研究
TECHNOLOGICAL STUDY ON PREPARATION OF AQUATIC HYDROLYZED ANIMAL PROTEIN BY BIENZYME METHOD
投稿时间:2014-05-06  修订日期:2014-05-06
DOI:
中文关键词: 水产品 双酶法 水解动物蛋白 酵母粉 海鲜调料
英文关键词: Aquatic product , Bienzyme method, Hydrolyzed Animal Protein, Yeast powder, Flavourease
基金项目:
作者单位地址
邓尚贵 湛江海洋大学水产学院食品与制冷工程系 湛江海洋大学水产学院食品与制冷工程系
摘要点击次数: 1423
全文下载次数: 1575
中文摘要:
      本文研究了以价廉的相手蟹、翡翠贻贝、马氏珍珠贝和青鳞鱼为原料,采用双酶法水解它们的蛋白质,经减压浓缩或喷雾干燥制作水产HAP的工艺。结果表明:(1)四种水产原料的蛋白质水解度分别为43.4%、82.0%、82.6%和93.6%;(2)水解液的脱臭除腥方法以酵母较好,脱苦以风味酶效果最佳。水产HAP使用方便、价廉物美,具有独特的海鲜风味和特殊的营养保健功能,是一种营养保健型的食品添加剂。
英文摘要:
      The bienzyme metho d used to hydr oly ze f our aquat ic species such as Sesacma, Per na vi ridis L. , Pinctada mar tensi i D. , and H arengula z unasi B. f or the prepar at ion of aquat ic Hydroly ze d Animal Pro te in( HAP) w as studied. The bienzyme invo lves B. Subct ls neutr al pro teinase w ith act ivity 105 L/ g and pepsin w ith act ivity 3 000 L/ g. The deg ree of hydr oly sis by the bienzyme metho d wa s 43. 4% fo r Sesacma, 82. 0% f or Perna vi ridis L. , 82. 6% fo r Pinctada mart ensii D. , and 93. 6% fo r H arengula z unasi B. . More over , the deo do rizat io n and debitterizat ion of hy dro lyzed so lut io ns by means of yeast pow der and f lavo ure ase w ere also studied in this papaer. Thro ugh the pro cesses o f deodo rizat ion , debi tterizat ion, and concentr atio n o r spr ay dr ying, a hig h qua lity pr oduct o f HAP with go od smell and de licia te f lav our w as prepared, w hich can be used as fo od addit ive.
HTML   查看全文   下载PDF阅读器
关闭

手机扫一扫看