食品科学 ›› 1999, Vol. 20 ›› Issue (9): 32-34.
• 工艺技术 • 上一篇 下一篇
吴建一, 陈洁, 马金兴
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WU Jian-Yi, CHEN Jie, MA Jin-Xing
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摘要： 研究新鲜湿蚕蛹经脱脂，臭氧氧化除臭工艺制得蚕蛹蛋白。蚕蛹蛋白经酸水解和732树脂脱酸分离得到复合氨基酸产品。该法除臭效果好，工艺简单，成本低。湿蚕蛹用机械脱脂，脱脂率可达88％左右，经化学除臭干燥得蚕蛹蛋白粉含蛋白质86％左右，水解制备复合氨基酸得率60％～70％
关键词: 蚕蛹蛋白质, 酸水解, 氨基酸
Abstract: A process for amino acids was devreloped by acids hydrolysate of silkworm pupa proteins and silkwormpupa proteins were obtained from the fresh silkworm pupa by de-fat and chemically oxidixing de-peculiar smell .Theproducts of this process were examined chemically and sensor-ially and de-fat (88%)and proteins content in thesilkworm pupa proteins 86%,and amino acids by acids hydrolysate silkworm pupa proateins (60%) .The de-fatendthe de-peculiar smell method has been applied ror patent.
Key words: Silkworm pupa protein amino acids acids hydrolysate
吴建一, 陈洁, 马金兴. 蚕蛹脱臭水解制备复合氨基酸[J]. 食品科学, 1999, 20(9): 32-34.
WU Jian-Yi, CHEN Jie, MA Jin-Xing. [J]. FOOD SCIENCE, 1999, 20(9): 32-34.
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