摘要
利用鲜姜汁水解罗非鱼肉蛋白质。以水解度及水解液中可溶性蛋白、可溶性固形物为指标,分析了水解温度、时间、pH、料液比以及加姜汁量对水解效果的影响,并采用L16(45)正交实验优化水解条件。确定水解条件为:料液比1∶3(m/v,g/mL),姜汁加量为0.3mL/g(E/S),水解温度45℃,时间2.0h、pH8.0。实验结果:水解液中氨基态氮含量为1.412g/L,水解度为22.49%,可溶性蛋白19.28g/L,可溶性固形物5.75%。水解液无腥味,呈淡黄色。
Tilapia protein hydrolysate was produced by using ginger juice to process Tilapia.Taking the degree of hydrolysis（DH） ,free amino nitrogen, soluble protein, soluble solids as indicator,the effects of time,temperature, pH value,ratio of solid-liquid and amount of ginger juice on hydrolysis were studied.Hydrolysis conditions were optimized by using L16 （4^5） orthogonal experiment, and it was regarded by the degree of hydrolysis.The results showed that=ginger juice expressed a good role in promoting hydrolysis and de-fishy.The optimum values were found to be 1：3 （m/v） of solid-liquid ratio,the amount of ginger juice was 0.3mL/g （E/S）,45℃ of reaction temperature,2.0h of reaction time, 8.0 of pH value.With these conditions, the hydrolysate contained free amino nitrogen 1.412g/L,22.49% of DH, 19.28g/L of soluble protein,5.75% soluble solid.There is de-fishy in hydrolysate, and the color is assume light yellow.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期201-204,208,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(30471217
30871765)
广东省科技计划项目(2005B20401002)
关键词
鲜姜汁
罗非鱼
蛋白质
水解
ginger juice
Tilapia
protein
hydrolysis
