| CMS脱除猪血红蛋白酶解液色泽的技术研究 |
| |
| 引用本文： | 姚成虎,王志耕,梅林,缪宏超. CMS脱除猪血红蛋白酶解液色泽的技术研究[J]. 包装与食品机械, 2007, 25(4): 41-43 |
| |
| 作者姓名： | 姚成虎 王志耕 梅林 缪宏超 |
| |
| 作者单位： | 安徽农业大学畜产品加工研究所,合肥,230036;安徽农业大学畜产品加工研究所,合肥,230036;安徽农业大学畜产品加工研究所,合肥,230036;安徽农业大学畜产品加工研究所,合肥,230036 |
| |
| 摘 要： | 比较研究羧甲基淀粉的用量、pH和温度3因素对猪血红蛋白酶解液脱色效果的影响,结果表明:在羧甲基淀粉的添加量为0.2%,pH为4.0,温度为50℃下处理20min时,猪血红蛋白酶解液脱色效果明显,蛋白质损失较少。
|
| 关 键 词： | 猪血红蛋白 羧甲基淀粉 脱色 |
| 文章编号： | 1005-1295（2007）04-0041-03 |
| 修稿时间： | 2007-04-08 |
Study on the Decolourization of Enzymolysis Solution of Swin Hemoglobin with Carboxmethyl Starch |
| |
| YAO Cheng-hu,WANG Zhi-geng,MEI Lin,MIAO Hong-chao. Study on the Decolourization of Enzymolysis Solution of Swin Hemoglobin with Carboxmethyl Starch[J]. Packaging and Food Machinery, 2007, 25(4): 41-43 |
| |
| Authors: | YAO Cheng-hu WANG Zhi-geng MEI Lin MIAO Hong-chao |
| |
| Affiliation: | Institute of Animal Product processing, Anhui Agricultural University, Hefei, 230036 |
| |
| Abstract: | The effects of the quantity of carboxmethyl starch,pH and temperatures on decolourization of porcine hemoglobin hydrolysate by enzyme were studied in this paper.The results showed that obvoious discolouration and lower loss rate of protein were obtained from the following conditions:the quantity of carboxmethyl starch 0.2%,pH4.0,temperature 50℃,time 20minutes. |
| |
| Keywords: | swine hemoglobin carboxmethyl starch decoloration |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
