| 草鱼水解氨基酸液的研制 |
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| 引用本文： | 曾王旻.草鱼水解氨基酸液的研制[J].食品工业科技,2005(7):128-130. |
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| 作者姓名： | 曾王旻 |
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| 作者单位： | 温州市食品研究所,浙江,温州,325000 |
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| 基金项目： | 2004年温州市科技计划项目 |
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| 摘 要： | 通过双酶法水解将草鱼肉制备成水解氨基酸液。经反复实验确定出最佳作用温度、时间、pH、物液比、酶的组合、酶的用量等条件,并检测了水解液中游离氨基酸态氮的含量。
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| 关 键 词： | 草鱼 水解氨基酸液 游离氨基酸态氮 |
| 文章编号： | 1002-0306(2005)07-0128-03 |
| 修稿时间： | 2005年1月6日 |
Study on amino acid liquid from grass carp by hydrolsis |
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| Zeng Wangmin.Study on amino acid liquid from grass carp by hydrolsis[J].Science and Technology of Food Industry,2005(7):128-130. |
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| Authors: | Zeng Wangmin |
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| Affiliation: | Zeng Wangmin |
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| Abstract: | Hydrolysis of grass carp meat using two enzymes was studied in this paper. After many experiments the optimal reaction time, pH, mass ratio, various combinations of enzymes and their dosages were obtained. The contents of free amino nitrogen in the hydrolysate were detected. |
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| Keywords: | grass carp hydrolyzed amino acid liquid free amino acid nitrogen |
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