摘要
对乌鸡肉蛋白质的分步酶水解工艺及其水解液的澄清方法进行了研究。结果表明 ,将乌鸡肉破碎、预煮后 ,用 Alcalase和 Flavourzyme分步水解鸡肉蛋白质 ,再经灭酶、硅藻土过滤等处理 ,可制得澄清的乌鸡肉蛋白质水解液 ,其水解度和总氮收率分别为 46 .72 %和 81.43%
The step wise enzymic hydrolysis of black\|bone chicken and clearing of wort were studied in this paper.The wort clearing could be realized by grinding,precooking,step wise hydrolysis with alcalase and flavorzyme.Enzymes were inactivated at 85℃ for 15 min,and the hydrolysate was then filtered with diatomite.The degree of hydrolysis and nitrogen recorvery of the hydrolysates were 46.72%and 81.43%,respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第4期17-19,共3页
Science and Technology of Food Industry
基金
武汉市晨光计划!985003073项目
关键词
蛋白质
分步酶水解
澄清
乌鸡肉
Black\|bone chicken
protein
step wise enzymic hydrolysis
clearing
