| Study on Application of Polyenzyme Method to Offal of Harengula zunasi |
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| 引用本文： | 邓尚贵,杨萍,夏杏洲. Study on Application of Polyenzyme Method to Offal of Harengula zunasi[J]. 中国海洋湖沼学报, 2003, 21(4): 312-318 |
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| 作者姓名： | 邓尚贵 杨萍 夏杏洲 |
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| 作者单位： | FisheryCollege,ZhanjiangOceanUniveristy,Zhanjiang524025,China |
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| 基金项目： | ThisprojectwasaidedfinanciallybytheGuangdongScienceandTechnologyOffice (No.2KM0 60 0 2S) |
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| 摘 要： | 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.
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| 关 键 词： | 营养 鱼肉 残渣 蛋白酶 蛋白质 |
Study on Application of Polyenzyme Method to Offal of Harengula zunasi |
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| DENG Shanggui,YANG Ping,XIA Xingzhou. Study on Application of Polyenzyme Method to Offal of Harengula zunasi[J]. Chinese Journal of Oceanology and Limnology, 2003, 21(4): 312-318 |
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| Authors: | DENG Shanggui YANG Ping XIA Xingzhou |
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| Abstract: | 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, 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 from Harengula zunasi offal. In addition, in inorganic elements, the phosphorus content is the highest. |
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| Keywords: | Harengula zunasi B. offal proteinase hydrolyzed protein |
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