摘要
以新鲜鸡血为主要原料,研究了酶法水解的工艺条件。研究表明新鲜鸡血用AS1.398中性蛋白酶在水解液初始pH值为7.0,水解温度为50℃,酶用量为8000U/g,鸡血浓度为50%的条件下水解4h,水解后的血液灭酶、离心加入活性碳进行脱色除腥。
Fresh chicken blood as the main raw material to study the enzymatic hydrolysis in addition to the conditions of fishy. Study showed that using fresh chicken blood AS1.398 neutral protease in the initial pH 7.0, hydrolysis temperature of 50 ℃, enzyme dosage of 8000U/g, chicken blood concentration of 50%, under the conditions hydrolysis for 4h, after hydrolysis, killing enzyme and centrifuge, adding activated carbon to decoloration.
出处
《食品与发酵科技》
CAS
2010年第2期77-80,共4页
Food and Fermentation Science & Technology
关键词
鸡血
酶水解
工艺条件
chicken-blood
enzymatic hydrolysis
technological conditions
