| 罗非鱼蛋白酶解制取鱼露及其抗氧化研究 |
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| 引用本文： | 熊俊娟,丁利君,叶少芳.罗非鱼蛋白酶解制取鱼露及其抗氧化研究[J].食品科技,2011(10):232-235. |
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| 作者姓名： | 熊俊娟 丁利君 叶少芳 |
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| 作者单位： | 广东工业大学轻工化工学院; |
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| 基金项目： | 广东省科技厅计划项目(2010A020507001-90); 广东工业大学轻工化工学院“211工程”培育项目(20091015) |
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| 摘 要： | 目的:以罗非鱼为原料,采用生物酶解技术加工传统产品鱼露,提高产品质量,缩短加工时间。方法:采用枯草杆菌碱性蛋白酶(E1)、风味酶(E2)酶解罗非鱼蛋白,制取富含多肽的酶解物;并以酶解物为基本原料制备调味品鱼露。通过对自由基的清除作用,研究其抗氧化作用。结果:采用生物酶解技术生产罗非鱼鱼露,产品色泽好,风味浓,营养高,有良好的抗氧化性。结论:与传统技术生产鱼露比较,生产时间短,工艺条件容易控制,产品质量稳定,该研究为罗非鱼到深加工提供了理论基础。
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| 关 键 词： | 罗非鱼 酶解物 多肽 抗氧化性 鱼露 |
Preparation of fish sauce with the hydrolysate from Tilapia protein and its antioxidative activity |
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| XIONG Jun-juan,DING Li-jun,YE Shao-fang.Preparation of fish sauce with the hydrolysate from Tilapia protein and its antioxidative activity[J].Food Science and Technology,2011(10):232-235. |
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| Authors: | XIONG Jun-juan DING Li-jun YE Shao-fang |
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| Affiliation: | XIONG Jun-juan,DING Li-jun,YE Shao-fang(College of Light and Chemical,Guangdong University of Technology,Guangzhou 510006) |
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| Abstract: | Objective:To improve product quality,reduce processing time,the traditional fish sauce of tilapia was produced with biological enzyme technology.Methods:Tilapia protein was hydrolyzed with alkaline protease(E1) and flavor enzyme(E2) of Bacillus subtilis,and rich peptide hydrolysates was prepared;and fish sauce with the hydrolysates was processed.Its antioxidant effects were studied with scavenging rate to radicals.Results:The tilapia fish sauce with biological enzyme technology had good color,strong flavor,... |
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| Keywords: | Tilapia hydrolysate peptide antioxidation fish sauce |
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