| 罗非鱼肉双酶分步酶解制备Maillard反应基液的研究 |
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| 引用本文： | 涂小珂,朱志伟,曾庆孝,莫晓之.罗非鱼肉双酶分步酶解制备Maillard反应基液的研究[J].食品科技,2005(7):43-46. |
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| 作者姓名： | 涂小珂 朱志伟 曾庆孝 莫晓之 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 基金项目： | 广东省自然科学基金博士启动基金项目(04300090) |
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| 摘 要： | 以罗非鱼下脚料为原料,对其进行双酶分步酶解来制备Maillard反应基液。以氨基酸态氮含量(Cn)、TCA可溶性蛋白(短肽)含量(Cp)的变化为指标对酶解过程进行分析,结合酶解液的感官评定,认为Flavourzyme和Protame、Flavourzyme和Alcalase2.4L两个组合的复合酶解效果较好。对其进行工艺改进以后,两者酶解液的Cn值分别达到0.4%和0.35%。
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| 关 键 词： | 酶解 罗非鱼 风味 |
| 文章编号： | 1005-9989(2005)07-0043-04 |
| 修稿时间： | 2005年1月18日 |
Study on the hydrolysis technology of tilapia by double proteinase two step to prepare the material in Maillad reaction |
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| TU Xiao-ke,ZHU Zhi-Wei,Zeng Qing-xiao,MO Xiao-zhi.Study on the hydrolysis technology of tilapia by double proteinase two step to prepare the material in Maillad reaction[J].Food Science and Technology,2005(7):43-46. |
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| Authors: | TU Xiao-ke ZHU Zhi-Wei Zeng Qing-xiao MO Xiao-zhi |
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| Abstract: | The enzymatic hydrolysis of the tilapia offal by different enzymes was studied. According to the content of amino nitrogen(Cn), the content of TCA soluble peptide(Cp)during the enzymatic hydrolyzing as well the flavor of the enzymatic production, the hydrolysate with the better content of amino nitrogen and the flavor were conducted by Flavourzyme & Protame, Flavourzyme and Alcalase 2.4L. After improving the hydrolyzing process,the Cn of hydrolysate by the Flavourzyme and Protame, Flavourzyme and Alcalase 2.4L reached 0.4%,0.35% respective. |
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| Keywords: | hydrolysis tilapia flavor |
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