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| 鲜姜汁对罗非鱼蛋白质水解作用的研究 | |
| 引用本文： | 黄冬香,于新,李林. 鲜姜汁对罗非鱼蛋白质水解作用的研究[J]. 食品工业科技, 2010, 0(4) |
| 作者姓名： | 黄冬香 于新 李林 |
| 作者单位： | 1. 西南大学食品科学学院,重庆,400716;仲恺农业工程学院轻工食品学院,广东广州,510225 2. 仲恺农业工程学院轻工食品学院,广东广州,510225 3. 西南大学食品科学学院,重庆,400716 |
| 基金项目： | 国家自然科学基金项目(30471217,30871765); 广东省科技计划项目(2005B20401002) |
| 摘 要： | 利用鲜姜汁水解罗非鱼肉蛋白质。以水解度及水解液中可溶性蛋白、可溶性固形物为指标,分析了水解温度、时间、pH、料液比以及加姜汁量对水解效果的影响,并采用L16(45)正交实验优化水解条件。确定水解条件为:料液比1∶3(m/v,g/mL),姜汁加量为0.3mL/g(E/S),水解温度45℃,时间2.0h、pH8.0。实验结果:水解液中氨基态氮含量为1.412g/L,水解度为22.49%,可溶性蛋白19.28g/L,可溶性固形物5.75%。水解液无腥味,呈淡黄色。 |
| 关 键 词： | 鲜姜汁 罗非鱼 蛋白质 水解 |
Optimization of hydrolysis on proteins from Tilapia by ginger juice |
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| HUANG Dong-xiang,,YU Xin,LI Lin. Optimization of hydrolysis on proteins from Tilapia by ginger juice[J]. Science and Technology of Food Industry, 2010, 0(4) | |
| Authors: | HUANG Dong-xiang YU Xin LI Lin |
| Affiliation: | HUANG Dong-xiang1,2,YU Xin2,LI Lin1(1. School of Food Science,Southwest University,Chongqing 400716,China,2. College of Light Industry , Food Science,Zhongkai University of Agriculture , Engineering,Guangzhou 510225,China) |
| Abstract: | Tilapia protein hydrolysate was produced by using ginger juice to process Tilapia. Taking the degree of hydrolysis(DH),free amino nitrogen,soluble protein,soluble solids as indicator,the effects of time,temperature,pH value,ratio of solid-liquid and amount of ginger juice on hydrolysis were studied. Hydrolysis conditions were optimized by using L16(45) orthogonal experiment,and it was regarded by the degree of hydrolysis. The results showed that:ginger juice expressed a good role in promoting hydrolysis and... |
| Keywords: | ginger juice Tilapia protein hydrolysis |
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