| 微波双酶水解鸡肉的研究 |
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| 引用本文： | 宋宏光,王岩. 微波双酶水解鸡肉的研究[J]. 食品工程, 2010, 0(3): 32-33,37 |
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| 作者姓名： | 宋宏光 王岩 |
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| 作者单位： | 1. 黑龙江农业经济职业学院,黑龙江,157041
2. 江苏食品职业技术学院,江苏,223003 |
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| 摘 要： | 微波加热条件下,利用双酶法水解鸡肉的最佳酶解条件为：底物质量分数为15.0%、Flavourzyme复合风味蛋白酶和Protamex复合蛋白酶的质量分数均为0.6%、水解pH值6.5,水解温度55℃,酶水解时间70min,此条件下水解度为28.1%。
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| 关 键 词： | 微波 鸡肉 酶水解 水解度 |
A study on the hydrolysis of chicken by double enzyme and microwave |
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| SONG Hong-guang,WANG Yan. A study on the hydrolysis of chicken by double enzyme and microwave[J]. Food Engineering, 2010, 0(3): 32-33,37 |
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| Authors: | SONG Hong-guang WANG Yan |
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| Affiliation: | (Heilongjiang agricultural economy vocational college,Heilongjiang 157041,China)2(Jiangsu food vocational college,Jiangsu 223003,China) |
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| Abstract: | Under the microwave heating,flavourzyme roteinase and protamex proteinase were used to hydrolyze hydrolyze chicken at the same time to prepare flavoring base.The optimum hydrolysis conditions was substrate concentration 15.0%,the dosage of flavourzyme 0.6%,the dosage of protamex 0.6%,temperature 55 ℃,pH6.5,hydrolysis time 70 min,the test hydrolysis degree was 28.1%. |
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| Keywords: | microwave chicken enzymatic hydrolysis hydrolysis degree |
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