摘要
实验对鸭肉浆分别进行热处理和超声波预处理,通过测定鸭肉水解后的水解度,探讨热处理及超声波预处理对鸭肉蛋白酶法水解的影响。结果表明,热处理和超声波预处理都可以提高鸭肉蛋白的水解度,相比较而言,超声波预处理时水解度的增加更加明显。正交实验结果表明,超声波处理的最佳参数为:料液比1:4,中频(49.8kHz),5min间歇超声波共处理20min。
The effect of heating and ultrasonic pretreatment on duck meat proteolysis were studied by assaying the degree of hydrolysis. The results indicated that both heating and ultrasonic pretreatment can increase the degree of hydrolysis of duck meat proteolysis. Comparatively, the degree of hydrolysis increased more obviously when treated by ultrasonic. The results of orthogonal experiment showed that the optimal parameters of uhrasonic pretreatment were as follows： the proportion of duck meat and water was 1：4, ultrasonic frequency was intermediate frequency（49.8 kHz）, the total treatment time was twenty minutes which were spaced by five minutes.
出处
《香料香精化妆品》
CAS
2008年第5期9-12,16,44,共6页
Flavour Fragrance Cosmetics
关键词
热处理
超声波
酶解
水解度
heat treatment ultrasonic enzymolysis degree of hydrolysis
