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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). 相似文献
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The new polyenzyme method for making gravy from Harengula 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℃ , alkaline and neutral protease concentration of 1.5% respectively, hydrolysis time of 120 min, andflavorase 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 respectively1.9 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 from Harengula zunasi offal. In addition, in inorganic elements, the phosphorus content is the highest. 相似文献
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从鳕鱼碎肉中提取水解蛋白 总被引:15,自引:0,他引:15
用蛋白酶水解法从鳕鱼加工废弃物-鳕鱼碎肉中提取水解蛋白。鳕鱼碎肉经枯草杆菌AS1.398中性蛋白酶240IU/ml,pH7.0,50℃下水解2h;再经黄曲霉IFFI2342(蛋白酶活力2000IU/g)1.5%(w/v),50℃,pH6.0下水解6h以脱苦味。水解液经真空浓缩后喷雾干燥得水解蛋白粉。该制品易溶于水,无苦味,有海鲜味。其氨基酸组成合理,是优良的蛋白质制品。 相似文献
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