| 蛋白酶酶解罗非鱼糜的工艺研究 |
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| 引用本文： | 王凤祥,陈中,林伟锋.蛋白酶酶解罗非鱼糜的工艺研究[J].现代食品科技,2011,27(6):678-680. |
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| 作者姓名： | 王凤祥 陈中 林伟锋 |
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| 作者单位： | 华南理工大学轻工与食品学院食物蛋白工程研究中心,广东广州,510640 |
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| 摘 要： | 用风味蛋白酶、复合蛋白酶和碱性蛋白酶对罗非鱼肉进行水解,以酶解液中氨基态氮含量为指标,选择出风味蛋白酶为水解罗非鱼蛋白的最适蛋白酶.单因素实验确定风味蛋白酶水解的最佳条件为:固液比为1:4、温度为50℃、未调节初始pH值(初始pH为6.9)、加酶量为0.6%(g/g,相对于鱼糜质量),酶解8h后酶解液中氨基态氮含量为1...
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| 关 键 词： | 罗非鱼 风味蛋白酶 氨基态氮 |
Study on Enzymatic Hydrolysis of Tilapia by Protease |
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| WANG Feng-xiang,CHEN Zhong,LIN Wei-Feng.Study on Enzymatic Hydrolysis of Tilapia by Protease[J].Modern Food Science & Technology,2011,27(6):678-680. |
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| Authors: | WANG Feng-xiang CHEN Zhong LIN Wei-Feng |
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| Affiliation: | (Research Center of Food Protein Engineering,College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Flavuorzyme,protamex and alcalase were tested for the hydrolysis of tilapia by comparing the concentration of aminophenol nitrous in the hydrolyte.Flavourzyme was found as the best catalyst.The optimum hydrolytic conditions were determined as following: solid to liquid ratio 1:4,temperature 50 ℃,initial pH(6.9),enzyme dosage 0.6%(g/g),and hydrolysis time 8h,under which the value of aminophenol nitrous could reach 1.90 mg/g. |
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| Keywords: | tilapia flavourzyme aminophenol nitrous |
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