食品科学 ›› 2000, Vol. 21 ›› Issue (12): 26-29.
• 基础研究 • 上一篇 下一篇
熊善柏, 赵山, 王启明
出版日期:
发布日期:
XIONG Shan-Bai, ZHAO Shan, WANG Qi-Ming
Online:
Published:
摘要: 对乌鸡肉蛋白质的分步酶水解工艺及其水解液的澄清方法进行了研究。结果表明:将乌鸡肉破碎、预煮后,用Alcalase和木瓜蛋白酶分步水解鸡肉蛋白质,再经灭酶、硅藻土过滤等处理,可制得香味良好且澄清的乌鸡肉蛋白质水解液。水解产物的水解度和总的氮收率分别为31.99%和77.15%。
关键词: 乌鸡, 蛋白质, 分步酶水解, 澄清
Abstract: The combined enzymic hydrolysis of papain and alcalase or black-bone chicken and claring method of liquid hydrolysates were studied in the present paper. The clear liquid hydrolysates could be produced by grinding, precooking, combined hydrolysis of alcalase and flavorzyme or papain, being inactivated at 85℃ for 15 min, and then filtered with diatomite. The degree of hydrolysis and nitrogen recorvery of the hydrolysis were 46.72%,*81.43% and 1.99%,77.15%, respectively.
Key words: Black-bone chicken Protein Step enzymic hydrolysis Cleari?
熊善柏, 赵山, 王启明. 木瓜蛋白酶在乌鸡肉蛋白质分步酶解中的应用研究[J]. 食品科学, 2000, 21(12): 26-29.
XIONG Shan-Bai, ZHAO Shan, WANG Qi-Ming. Study on Step Enzymic Hydrolysis of Black-bone Chicken and Clarification of Hydrolysates[J]. FOOD SCIENCE, 2000, 21(12): 26-29.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2000/V21/I12/26