| 废水鱼汁微波水解技术研究 |
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| 引用本文： | 汪志君,顾林,姜军. 废水鱼汁微波水解技术研究[J]. 扬州大学烹饪学报, 2005, 22(4): 57-60 |
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| 作者姓名： | 汪志君 顾林 姜军 |
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| 作者单位： | 扬州大学,食品科学与工程学院,江苏,扬州,225001 |
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| 基金项目： | 江苏省高技术研究发展计划项目 |
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| 摘 要： | 通过采用微波对废水鱼汁中蛋白质进行酸水解的研究,对废水鱼汁中蛋白质水解的工艺条件进行了优化.试验结果表明:当废水鱼汁浓缩物蛋白质含量为12%～15%时,用2mol/L硫酸在微波条件下水解,水解时微波强度为35～400W;水解时间为25～30min,从废水鱼汁中可获得水解度75%以上的氨基酸产品.
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| 关 键 词： | 废水鱼汁 微波 酸水解 蛋白质 氨基酸 食品加工 |
| 文章编号： | 1009-4717（2005）04-0057-04 |
| 收稿时间： | 2005-09-29 |
Study on the Acid Hydrolysis Technology of the Stickwater with Microwave |
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| WANG Zhi-jun,GU Lin,JIANG Jun. Study on the Acid Hydrolysis Technology of the Stickwater with Microwave[J]. Cuisine Journal of Yangzhou University, 2005, 22(4): 57-60 |
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| Authors: | WANG Zhi-jun GU Lin JIANG Jun |
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| Abstract: | In this paper, the acid hydrolysis of the protein extracted from the stickwater under the microwave conditions was studied, and the optimal hydrolysis conditions were selected. The results showed that more than 75% hydrolysis degree of amino acid produce could be obtained when the concentrate of the condensate protein was 12%-15% and hydrolyzed by 2mol/L sulfuric acid and under the 350-400W microwave intensity for 25-30 minutes. |
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| Keywords: | stickwater microwave acid hydrolysis protein amino acid food processing |
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