鲐鱼蛋白水解液脱苦脱腥的研究

食品科学 ›› 2001, Vol. 22 ›› Issue (5): 37-39.

鲐鱼蛋白水解液脱苦脱腥的研究

裘迪红, 周涛, 戴志远, 娄永江

宁波大学食品科学与工程系

出版日期:2001-05-15 发布日期:2012-02-16

Study on Deodorization of Macherel Protein Hydrolyzate

QIU Di-Hong, ZHOU Tao, DAI Zhi-Yuan, LOU Yong-Jiang

Online:2001-05-15 Published:2012-02-16

摘要/Abstract

摘要： 分别采用活性碳吸附，β－CD包埋法，乙醚萃取法，酵母发酵法对鲐鱼蛋白水解液进行处理，经比较发现，酵母发酵法效果最佳，水解液中加入2％酵母粉进行35℃，1h发酵后，腥味基本脱除。

关键词: 活性碳；乙醚萃取； &beta, -CD；酵母发酵；

Abstract: The hydrolyzate of macherel protein was treated with absorbent carbon,β－cyclodextrin，ether and yeast.The results showed that the fish odour of hydrolyzate was got rid of with 2％yeast by fermenting for one hour in 35℃.

Key words: Absorbent Carbon &beta, －cyclodextrin Aether Yeast；

裘迪红, 周涛, 戴志远, 娄永江. 鲐鱼蛋白水解液脱苦脱腥的研究[J]. 食品科学, 2001, 22(5): 37-39.

QIU Di-Hong, ZHOU Tao, DAI Zhi-Yuan, LOU Yong-Jiang. Study on Deodorization of Macherel Protein Hydrolyzate[J]. FOOD SCIENCE, 2001, 22(5): 37-39.