| 木瓜蛋白酶酶解罗非鱼肉的工艺研究 |
| |
| 引用本文： | 孙国勇. 木瓜蛋白酶酶解罗非鱼肉的工艺研究[J]. 江西食品工业, 2010, 0(2): 43-45 |
| |
| 作者姓名： | 孙国勇 |
| |
| 作者单位： | 茂名职业技术学院化学工程系,广东茂名,525011 |
| |
| 摘 要： | 采用木瓜蛋白酶对罗非鱼进行酶解,对不同液固比和酶浓度对水解罗非鱼的影响进行了研究。以总氨基态氮含量作为评价木瓜蛋白酶水解能力为指标,结果表明木瓜蛋白酶水解罗非鱼的最适加酶量为0.6%,水解最经济的固液比在1∶3左右。通过正交实验,得到木瓜蛋白酶单酶水解罗非鱼的最佳工艺条件为：酶浓度0.7%、水解温度60℃、水解时间3h、pH值6.0。
|
| 关 键 词： | 罗非鱼 木瓜蛋白酶 酶浓度 固液比 工艺条件 |
The Technical Study of Hydrolyzing Tilapia Meat Using Papain |
| |
| Sun GuoYong. The Technical Study of Hydrolyzing Tilapia Meat Using Papain[J]. Jiangxi Food Industry, 2010, 0(2): 43-45 |
| |
| Authors: | Sun GuoYong |
| |
| Affiliation: | Sun GuoYong (Chemical Engineering Department, Maoming Technical College, Maoming 525011, Vocational and China) |
| |
| Abstract: | The tilapia meat hydrolysis using papain by different liquid-solid ratio and enzyme concentration were studied.The total amino nitrogen content is an assessment of papain hydrolysis, the results showed that the papain optimum amount is 0.6%, solid-liquid ratio is 1：3. By orthogonal experiments, the optimum conditions for hydrolysis tilapia is 0.7% enzyme concentration, hydrolysis temperature 60 ℃, hydrolysis time 3h, pH 6.0. |
| |
| Keywords: | tilapia papain enzyme concentration solid-liquid ratio process conditions |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
