摘要
利用蛋白酶及碱对鱼蛋白进行水解，通过正交设计试验，确定液化鱼蛋白粉制备的最佳工艺条件，并采取酸性酪蛋白作为中和剂，使含盐量降至５７％。液化鱼蛋白粉蛋白质含量为８５１％，必需氨基酸含量占氨基酸总量的３００９％。
Based on the experiment of the fish protein hydrolysis using proteinase and alkali,the optimum production conditions of fish protein powder was determined.The salt content of the fish protein powder was reduced to 5 7% by adding tyrosine as the agent of neutralization.The protein content of the powder was amounted to 85 1%,indispensable amino acid content was as high as 30%of total amino acid content.
出处
《湖北农业科学》
1998年第5期51-55,共5页
Hubei Agricultural Sciences
关键词
低盐
液化鱼蛋白粉
制备
low salt,liquefaction fish protein powder,preparation,technological condition
