摘要
用中性蛋白酶水解血粉,研究了酶浓度、底物浓度、pH、反应时间、反应温度对血粉水解蛋白得率的影响,通过实验确定最佳工艺条件为:底物浓度为6%,反应时间为4h,加酶量为1.6mL,pH为7.0,反应温度为65℃。水解后的血粉液添加到火腿中代替瘦肉,通过实验可知,1%的水解血粉可代替3%猪肉且效果较好。
The hydrolysis methods for porcine blood meal by neutral protease have been studied. The effects of Alcalase concentration,blood meal concentration,pH value,hydrolysis time and temperature on the yield were investigated. The optimal condition was that blood meal concentration was 6.0%,hydrolysis time was 4 hours,pH value was 7.0, enzyme dosage was 1.5mL, and reaction temperature was 65℃. Under this condition, then put this blood meal instead of meat into the ham so as to decrease the cost.The perfect is 1% blood meal instead of 6% pork.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第6期116-117,120,共3页
Science and Technology of Food Industry
