| 鱿鱼皮蛋白质酶促水解研究 |
| |
| 引用本文： | 黄光荣,蒋家新,应跃跃.鱿鱼皮蛋白质酶促水解研究[J].食品科技,2003(6):84-85. |
| |
| 作者姓名： | 黄光荣 蒋家新 应跃跃 |
| |
| 作者单位： | 浙江科技学院生物与化学工程学系,杭州,310012 |
| |
| 基金项目： | 浙江省星火计划项目(013153)。 |
| |
| 摘 要： | 约占鱿鱼10%左右的鱿鱼皮在加工后作为废弃物而被处理。鱿鱼皮中蛋白质含量丰富,其水解物中含有生理活性肽。对鱿鱼皮的酶促水解进行了研究,结果表明,鱿鱼皮在45℃、pH6.5、水解时间4h、添加量1.50%条件下用胰蛋白酶或40℃、pH2.0、水解时间8h、添加量2.50%条件下用胃蛋白酶水解具有较高的水解度。
|
| 关 键 词： | 鱿鱼 鱼皮 酶促水解 蛋白质 |
| 文章编号： | 1005-9989(2003)06-0084-02 |
| 修稿时间： | 2003年2月18日 |
Study on enzymatic hydrolysis of protein in squid skin |
| |
| HUANG Guang-rong,JIANG Jia-xin,YING Yue-yue.Study on enzymatic hydrolysis of protein in squid skin[J].Food Science and Technology,2003(6):84-85. |
| |
| Authors: | HUANG Guang-rong JIANG Jia-xin YING Yue-yue |
| |
| Abstract: | Squid skin was thrown away as castoff during processing. But the squid skin has high content of protein and many biological activated peptides were in its hydrolysates. Squid skin was enzymatic hydrolyzed by pepsin or trypsin in the experiment and results showed that the highest hydrolyzed degree of squid skin was obtained when hydrolyzed by 1.5% trypsin at pH6.5, 45oC for 4h or 2.5% pepsin at pH2.0, 40oC for 8h. |
| |
| Keywords: | squid fish skin enzymatic hydrolysis protein |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
