食品工业科技2012，Vol.33Issue(12)：333-335,3.
茶香蚕蛹多肽氨基酸口服液的研制
Preparation of tea-flavored polypeptide and amino acid oral liquid of silkworm pupa
摘要
Abstract
Alcalase was selected to hydrolyze defatted powder from silkworm pupa.Response surface methodology was used to optimize decoloration process.The Hydrolysis degree（DH%）of defatted powder was 21.93% after hydrolysis for 240min（conditions as follows：60℃,pH8）.After decolorization for 30min（conditions as follows：60℃,pH5.72）,decolorization rate was 51.02% with 0.5% XF-220 activated carbon.The best tasty oral liquid was produced with 0.5% tea juice,12% compound sweeteners（sucrose：sodium cyclamate：acesulfame K=8：0.02：0.02）,0.1% citric acid and 0.06% soudium benzoate,which contained 18.20g/L polypeptide,including 42.82% polypeptide whose molecular weight was less than 5ku;23.44g/L free amino acid,including 41.29% essential amino acid.The tea-flavored polypeptide-amino acids oral liquid of silkworm pupa was tasty and nutritional.关键词
蚕蛹蛋白/碱性蛋白酶/响应曲面法/脱色/茶香味/多肽氨基酸口服液Key words
silkworm pupa/alcalase/response surface methodology/decolorization/tea-flavored/polypeptide-amino acids oral liquid分类
轻工纺织引用本文复制引用
李国荣,李建科,林娅,于振..茶香蚕蛹多肽氨基酸口服液的研制[J].食品工业科技,2012,33(12):333-335,3.基金项目
陕西省“13115”科技创新工程重大科技专项 （）
