摘要
利用木瓜蛋白酶、中性蛋白酶、酸性蛋白酶、碱性蛋白酶和菠萝蛋白酶对罗非鱼肉进行水解制备水解动物蛋白,以水解度(DH)为指标对水解过程进行分析,选取中性蛋白酶作为适宜的单酶并研究其酶法水解最适宜的工艺条件。为进一步提高水解度,进行了中性蛋白酶与酸性蛋白酶复合酶解的研究,并对双酶法水解的工艺条件进行了优化。酶解液分别采用酵母发酵、风味酶处理、粉末活性炭吸附、海藻糖处理进行初步脱色脱苦除腥研究。结果表明,海藻糖和粉末活性炭脱色脱苦除腥总体效果最佳,但两者各有侧重,活性炭在脱色方面优于海藻糖,海藻糖则在脱苦除腥方面优于活性炭。
The hydrolyzings of tilapia meat by means of papain proteinase, neutral proteinase, acid proteinase, alkaline hydrolase or bromelain proteinase respectively to prepare hydrolyzed animal protein were studied, and the degree of hydrolysis (DH) were assayed during the hydrolyzing. According to the results, one neutral proteinase was selected and the methods to control hydrolyzing were studied. In order to improve the degree of hydrolysis and to choose one kind of proteinase for the hydrolyzing, the results of hydrolysis by two kinds of proteinases (neutral proteinase and acid proteinase)were studied. Then the optimum materials of decoloring and removing bitterness and fishy smell from enzymed liquid of tilapia meat were selected from yeast powder, flavourease, active carbon and fucose. The results indicated that active carbon and the fucose were the optimum materials, the decoloring effect of active carbon was better than fucose, while the bitterness and fishy smell removing effect of fucose was better than active carbon.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第4期177-182,共6页
Food Science
关键词
罗非鱼
酶解
水解度
水解动物蛋白
活性炭
海藻糖
tilapia
enzymatic hydrolysis
degree of hydrolysis
hydrolyzed animal protein(HAP)
active carbon
fucose
