食品科学 ›› 1997, Vol. 18 ›› Issue (9): 40-43.

• 食品科学 • 上一篇    下一篇

综合利用烤鳗下脚料鳗骨的工艺研究

  余杰,  陈美珍   

  1.  汕头大学生物系
  • 出版日期:1997-09-15 发布日期:2011-12-16

   Yu-Jie,   Chen-Mei-Zhen   

  • Online:1997-09-15 Published:2011-12-16

摘要: 研究了酶水解提取烤鳗加工下脚料鳗骨中蛋白质与鳗油的最佳条件,分析了蛋白质提取物和鳗油的成分及性质,提出了采用酶法综合利用下脚料鳗骨的工艺路线。

关键词:  , 综合利用, 鳗鱼骨, 酶解作用, 水解蛋白, 鳗油

Abstract:  The optimum conditions of profease to hydroly protien and extracteel oil in the wastes eel bone from roast eel were studied. The compositions and the properties of protien extract and eel oil were determined. The technology of comprehensive utilization by using enzymatic treatment was developed.

Key words: Comprehensive utilization Eel bone Enzymatic Hydrolysis hydrolyzed protein Eel oil