Study on application of polyenzyme method to offal of Harengula zunasi |
| |
Authors: | Deng Shanggui Yang Ping and Xia Xingzhou |
| |
Institution: | (1) Fishery College, Zhanjiang Ocean University, 524025 Zhanjiang, China |
| |
Abstract: | The new polyenzyme method for making gravy fromHarengula zunasi offal involves protein enzymolysis with flavorase after proper alkaline and neutral protease levels were established by orthogonal
trials to select the best hydrolytic conditions for processing offal with alkaline and neutral protease. The conditions for
the polyenzyme method were pH of 7.0, temperature of 50°C, alkaline and neutral protease concentration of 1.5% respectively,
hydrolysis time of 120 min, and flavorase concentration of 2.0%, for 60 min. The new gravy-making technology yields a nutritious
and delicious gravy containing 40.3% of total essential amino acids, with delicious amino acids Glu, Asp, Gly, Ala, Pro and
Ser comprising 49.5%, total and amino nitrogen being respectively 1.9 and 1.1 g/100 g (amino acid nitrogen being 61.0% of
total nitrogen), The polyenzyme method was used to make 14.8% protein gravy fromHarengula zunasi offal. In addition, inorganic elements, the phosphorus content is the highest.
This project was aided financially by the Guangdong Science and Technology Office (No. 2KM06002S). |
| |
Keywords: | Harengula zunasi B offal proteinase hydrolyzed protein |
本文献已被 SpringerLink 等数据库收录! |
|