摘要
通过酶法水解将小梅鱼制备成营养型高档调味剂 .用酶对小梅鱼进行水解 ,结果表明温度、pH、酶的种类、酶的组合、酶添加的顺序对产物的分布有影响 .在初始pH值为 8,温度为 5 0℃时 ,胰酶水解产物中小分子产物含量较高 .胰酶的水解产物用微生物风味复合酶进一步酶解 ,可脱除苦味 .对产物进行氨基酸分布检测 ,结果显示 ,产物中含 18种氨基酸 ,总氮质量分数为 12 6 .4mg/ g(以N计 ) ,α 氨基氮质量分数为 6 0 .8mg/ g .
Seven proteases (from different resources: animal, plate and microorganism) and their variant combinations were evaluated for hydrolysis of small miscellaneous fish according to different analysis results. The results showed that reaction temperature, different enzyme, their different combinations, and order of enzyme adding had effects on the product distribution. The optimal combination for the highest yield, good taste, and economy was Pancreatin and Flavourzyme. The optimal hydrolytic conditions for the purpose of highest yield were pH 8 and 50 ℃. The product was dried into powder as a flavor adjusting agent. Eighteen amino acids were contained in the flavor powder with 126.4 mg/g of total nitrogen, and 60.8 mg/g of α amino nitrogen.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2002年第3期268-272,共5页
Journal of Wuxi University of Light Industry
