刺参内脏蛋白酶解液脱色脱腥工艺研究
文献类型：期刊论文
| 作者 | 秦松 ; 闫鸣艳
|
| 刊名 | 食品工业
 |
| 出版日期 | 2014 |
| 期号 | 6页码:62-65 |
| 关键词 | 刺参 内脏 酶解液 脱色 脱腥 |
| ISSN号 | 1004-471X |
| 其他题名 | Study on Decolorization and Deodorization of Protein Hydrolysate Prepared from Sea Cucumber Viscera |
| 产权排序 | 中国科学院烟台海岸带研究所; |
| 中文摘要 | 以刺参内脏为原料,用蛋白酶水解制取酶解液,水解产物含有较深的颜色和较重的腥味,限制了其推广应用。试验以感官鉴定、多肽损失率和生物活性回收率为考察指标,采用粉状活性炭通过单因素试验和正交试验对酶解液的脱色脱腥工艺进行了研究。确定其最佳脱色脱腥工艺条件为活性炭添加量1.5%、脱色脱腥温度30℃、时间10 min、pH 5.0,所得酶解液的感官值为8、生物活性回收率为74.04%、多肽损失率为20.20%。基本达到了脱色脱腥的目的,提高了水解蛋白的品质。 |
| 英文摘要 | Protein hydrolysate was prepared from sea cucumber(Stichopusjaponicus) viscera by enzymolysis,its popularization and application was limited by unpleasant color and odor.Taking sensory value,loss rate of peptide and recovery rate of biological activity as indexes,the effect of decolorization and deodorization of the enzymolysis products by powered activated carbon was investigated by single factor test and orthogonal test.Results showed that the optimal conditions of decolorization and deodorization was powered activated carbon was 1.5%,temperature was 30 ℃,time was 10 min,and pH was 5.0,under which the sensory value was 8,loss rate of peptide was 20.20%,and recovery rate of biological activity was 74.04%.The quality of protein hydrolysate was improved. |
| 收录类别 | 其他 |
| 语种 | 中文 |
| 源URL | [http://ir.yic.ac.cn/handle/133337/8369]  |
| 专题 | 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 推荐引用方式 GB/T 7714 | 秦松,闫鸣艳. 刺参内脏蛋白酶解液脱色脱腥工艺研究[J]. 食品工业,2014(6):62-65. |
| APA | 秦松,&闫鸣艳.(2014).刺参内脏蛋白酶解液脱色脱腥工艺研究.食品工业(6),62-65. |
| MLA | 秦松,et al."刺参内脏蛋白酶解液脱色脱腥工艺研究".食品工业 .6(2014):62-65. |
入库方式： OAI收割
来源：烟台海岸带研究所
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