摘要
采用蒸煮法、脂肪酶法、乙醚法对鲢肉进行脱脂,并比较不同酶制剂对脱脂鲢肉的水解效果.试验结果表明,脂肪酶法的脱脂效果最好,其脱脂率为98.11%.根据水解度及感官品尝指标,从5种酶中优选出复合蛋白酶为脱脂鱼肉的最佳水解酶,并通过正交实验确定该酶的最佳水解工艺条件:pH6.5,温度55℃,酶量3 000 U/g.蛋白质,底物浓度(鱼肉∶水)1∶3.
Enzymatic hydrolysis technology of defatted meat of hypophthalmichthys molitrix was invistgated. The highest degreasing rate 98.11% by hydrolysis of fat enzyme was obtained. Protamex was chosen as the best enzyme, which produced the highest hydrolysis degree（DH） after hydrolysed, from papain, neutral protease, alkaline protease, trypsase and protamex protease. The optimal hydrolysis conditions of protamex were：pH 6.5,temperature 55℃, enzyme 3000 U/g,ration of protein to substrate 1 ： 3.
出处
《辽宁师范大学学报（自然科学版）》
CAS
北大核心
2006年第1期93-96,共4页
Journal of Liaoning Normal University:Natural Science Edition
关键词
鲢
脱脂
酶解
水解鱼蛋白
Hypophthalmichthys molitrix
degrease
enzymic hydrolysis
fish protein hydrolysate
