| 牡蛎复合酶解提高蚝油风味的工艺探讨 |
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| 引用本文： | 邓嫣容.牡蛎复合酶解提高蚝油风味的工艺探讨[J].现代食品科技,2011,27(7):788-790,787. |
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| 作者姓名： | 邓嫣容 |
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| 作者单位： | 佛山市海天调味食品股份有限公司,广东佛山,528000 |
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| 摘 要： | 采用多种酶复配的方法对牡蛎进行酶解处理,以获得风味良好、且蛋白质回收率和水解程度都比较高的产品.研究结果表明采用含0.05%中性蛋白酶+0.1%碱性蛋白酶+0.1%风味蛋白酶+0.1%复合蛋白酶的复合酶,可以使蛋白质回收率达到85%、水解度达到43.5%,酶解后的游离氨基酸含量比酶解前提高122.2%,酶解液无腥味,且...
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| 关 键 词： | 牡蛎 蛋白质 酶解 蛋白回收率 水解度 |
Study of the Flavour of Hydrolyzed Qyster by Combined Proteases |
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| DENG Yan-rong.Study of the Flavour of Hydrolyzed Qyster by Combined Proteases[J].Modern Food Science & Technology,2011,27(7):788-790,787. |
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| Authors: | DENG Yan-rong |
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| Affiliation: | DENG Yan-rong(Foshan Haitian Flavouring & Food Co.,Ltd,Foshan 528000,China) |
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| Abstract: | The hydrolysis of oyster was studied by combined proteases to obtain the product with good flavour,high recovery and DH value.The results indicated that the delicious product with protein recovery 85% and degree of hydrolysis 43.5% was able to be achieved by the combined proteases of 0.05% Neutrase+0.1% Alcalase+0.1% Flavourzyme+0.1% Protamex. |
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| Keywords: | oyster protease enzymatic hydrolysis protein recovery degree of hydrolysis |
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