| 青鳞鱼HAP的试制 |
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| 引用本文： | 邓尚贵,章超桦,罗宏文,罗燕.青鳞鱼HAP的试制[J].广东海洋大学学报,1996(2). |
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| 作者姓名： | 邓尚贵 章超桦 罗宏文 罗燕 |
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| 作者单位： | 湛江水产学院食品与制冷工程系 |
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| 摘 要： | 应用正交试验优选枯草杆菌中性蛋白酶和胃蛋白酶对青鳞鱼蛋白质的水解条件。结果表明：（１）枯草杆菌中性蛋白酶的最适条件为ｐＨ７．０、温度５０℃、时间３ｈ、酶浓度１０，０００μ／１００ｍｌ；（２）胃蛋白酶的最适条件为ｐＨ３．５、时间２．０ｈ、温度４０℃、酶浓度３００μ／１００ｍｌ；（３）以去内脏青鳞鱼为原料进行双酶水解，蛋白质水解度可达８３．８％。水解液经脱臭浓缩可制得ａ──氨基氮≥１．５ｇ／１００Ｉｎｌ的ＨＡＰ。它可作为海鲜食品的添加剂，也可制作海鲜汤料或作为膨化食品的辅料。
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| 关 键 词： | 青鳞鱼，枯草杆菌中性蛋白酶，胃蛋白酶，HAP |
THE PREPARING OF HYDROLSATE OF HARENGULA ZUNASI PROTEINS |
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| Deng Shanggui,Zhang Chaohua et al.THE PREPARING OF HYDROLSATE OF HARENGULA ZUNASI PROTEINS[J].Journal of Zhanjiang Ocean University,1996(2). |
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| Authors: | Deng Shanggui Zhang Chaohua |
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| Abstract: | Baeilly and pepsin were chosen to hydrolyse Hareagula Zunasi Proteins.Through the orthogonal test,the optimum condition of baeilly was determined to be pH7.0.50℃,3h,enzyme consistency 100,000 u/100ml,and that of pepsin was determined to be pH3.5,40℃,2h,enzyme consistency 300 u/100ml.The hydrolysate preparation which smells delicate flavour canbe obtained through the process of bi-enzyme hydrolysis,devdouring and concentrating. The degree of hydrolysis is about 83. 8 % and the content of a-amino-N in the hydrolysate is not lessthan 1.5 g/100 ml. |
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| Keywords: | Harengula Zunasi Proteinase HAP |
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