肉类研究Issue(7)：5-7,3.
鲽鱼下脚料酶解产物的功能特性
Functional Properties of Enzymatic Plaice By-product Hydrolysates
摘要
Abstract
Plaice by-products （head, skin and bones） were hydrolyzed by alcalase and functional properties of resultant hydrolysates with different degrees of hydrolysis between 9.0% and 23.4% were measured. At constant pH, the solubility of plaice by-product hydrolysates increased as the degree of hydrolysis increased from 15%. After treatment at 93℃ for 10 min, the solubility of plaice by-product hydrolysates with 11.3%, 17.2%, 21.7% and 23.4% degrees of hydrolysis remained above 90%. At pH 4 and 7, the emulsifying activity index （EAI） of plaice by-product hydrolysates reached the maximum level at the degree of hydrolysis of 23.4%. These results indicate that degree of hydrolysis and pH can influence functional properties of plaice by-product hydrolysates.关键词
鲽鱼/下脚料/功能特性/酶解Key words
plaice/by-product： functional properties/hydrolysis分类
轻工纺织引用本文复制引用
李雪,罗永康,吕元萌,刘栋,吴蒙蒙..鲽鱼下脚料酶解产物的功能特性[J].肉类研究,2011,(7):5-7,3.基金项目
国家自然科学基金面上基金项目 （）
