| 鲢鱼肉蛋白的酶解工艺研究 |
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| 引用本文： | 陶兴无. 鲢鱼肉蛋白的酶解工艺研究[J]. 中国调味品, 2007, 0(7): 48-51 |
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| 作者姓名： | 陶兴无 |
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| 作者单位： | 武汉工业学院,生物与制药工程系,武汉,430022 |
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| 摘 要： | 探讨了鲢鱼肉蛋白的酶解工艺。结果表明:复合酶(Flavourzyme Protamex)水解可达到较高的水解度;经酶解后的水解液接种乳酸菌发酵,可去除其中的腥苦味。
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| 关 键 词： | 鲢鱼肉蛋白 酶解 乳酸菌发酵 |
| 文章编号： | 1000-9973（2007）07-0048-04 |
| 修稿时间： | 2007-02-05 |
Study on technology of enzymatic hydrolysis of sillver carp proteins |
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| TAO Xing-wu. Study on technology of enzymatic hydrolysis of sillver carp proteins[J]. China Condiment, 2007, 0(7): 48-51 |
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| Authors: | TAO Xing-wu |
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| Affiliation: | Department of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023,China |
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| Abstract: | This paper studied the enzymatic hydrolysis of silver carp proteins.The result showed that complex proteases(Flavourzvme Protamex)can reach high degree of hydrolysis and the fishy flavor and bitterness existing in the hydrolysates can be removed by lactobacillus fermentation. |
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| Keywords: | sillver carp proteins enzymatic hydrolysis lactobacillus fermentation |
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