摘要
探讨了鸡肉蛋白的酶解工艺对酶解液苦味强度的影响，对伴随产生的苦味进行了一系列脱苦的研究，并分析了脱苦前后水解液中氨基酸组成的变化。
The enzymatic hydrolysis of chicken protein on the bitterness strength of the hydrolysates has been studied in this article,and some physical methods have been used to debitter the hydrolysate,the analysis of composition change of amino acids in chicken hydrolysate has been performed before and after debittering.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第2期4-6,共3页
Science and Technology of Food Industry
