| 鸡血酶解工艺条件的研究 |
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| 引用本文： | 曾利平,周红,李俊田,唐湘桂. 鸡血酶解工艺条件的研究[J]. 肉类研究, 2010, 0(10): 29-32 |
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| 作者姓名： | 曾利平 周红 李俊田 唐湘桂 |
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| 作者单位： | [1]宝钢集团新疆八一钢铁有限公司,830022 [2]新疆石河子大学食品学院,832000 |
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| 摘 要： | 以新鲜鸡血为主要原料,研究了酶法水解的工艺条件。研究表明新鲜鸡血用AS1.398中性蛋白酶在水解液初始pH值为7.0,水解温度为50℃,酶用量为8000U/g,鸡血浓度为50%的条件下水解4h,水解后的血液灭酶、离心加入活性碳进行脱色除腥。
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| 关 键 词： | 鸡血 酶水解 工艺条件 |
Study on the Technology of Enzymatic Hydrolysis of Chicken-blood |
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| ZENG Liping,ZHOU Hong,LI Juntian,TANG Xianggui. Study on the Technology of Enzymatic Hydrolysis of Chicken-blood[J]. Meat Research, 2010, 0(10): 29-32 |
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| Authors: | ZENG Liping ZHOU Hong LI Juntian TANG Xianggui |
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| Affiliation: | ZENG Liping, ZHOU Hong, LI Juntian, TANG Xianggui |
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| Abstract: | Fresh chicken blood as the main raw material to study the enzymatic hydrolysis in addition to the conditions of fishy. Study shows that using fresh chicken blood AS 1.398 neutral protease in the initial hydrolyzate pH 7.0, hydrolysis temperature of 50 ℃, enzyme dosage of 8000U/g, chicken blood concentration of 50%, under the conditions of hydrolysis of 4h, after hydrolysis anti-blood enzyme, by adding activated carbon and decolorization centrifugal. |
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| Keywords: | chicken-blood enzymatic hydrolysis： technological conditions |
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