现代食品科技2011，Vol.27Issue(6)：678-680,3.
蛋白酶酶解罗非鱼糜的工艺研究
Study on Enzymatic Hydrolysis of Tilapia by Protease
王凤祥 1陈中 1林伟锋1
作者信息
- 1. 华南理工大学轻工与食品学院食物蛋白工程研究中心,广东广州,510640
- 折叠
摘要
Abstract
Flavuorzyrme, protamex and alcalase were tested for the hydrolysis of tilapia by comparing the concentration of aminophenol nitrous in the hydrolyte. Flavourzyme was found as the best catalyst. The optimum hydrolytic conditions were determined as following: solid to liquid ratio 1:4, temperature 50 ℃, initial pH (6.9), enzyme dosage 0.6％ (g/g), and hydrolysis time 8h, under which the value of aminophenol nitrous could reach 1.90 mg/g.关键词
罗非鱼/风味蛋白酶/氨基态氮Key words
tilapia/ flavourzyme/ aminophenol nitrbus引用本文复制引用
王凤祥,陈中,林伟锋..蛋白酶酶解罗非鱼糜的工艺研究[J].现代食品科技,2011,27(6):678-680,3.
