摘要
为去除鳕鱼碎肉酶解液的腥苦味,分别比较了粉末活性炭吸附、酵母发酵和环状糊精包埋法的脱腥脱苦效果。采用单因素试验、正交试验等方法,研究了温度、时间、pH和脱腥剂用量对脱腥脱苦的影响,并得出了各脱腥剂的最佳脱腥脱苦条件。结果表明,活性炭和酵母粉联合去苦腥味效果最优:鳕鱼碎肉酶解液经质量分数1%酵母粉35℃下发酵1 h,然后加入质量分数0.5%的活性炭,在40℃、pH 5.0条件下吸附40 min,制得的酶解液基本上无苦腥味,且活性回收率可达91.81%。以上结果为鳕鱼碎肉酶解液的进一步应用奠定了技术基础。
To remove the bitterness and fishy smell from hydrolysates of pollock offal protein, the optimum operation conditions which used active carbon,yeast and cyclodextrin as adsorbent were researched. The resuits showed that active carbon and yeast have much more efficient than β-cyclodextrin. According to the effect ,we suggested using active carbon coupling with yeast to remove the unpleasant smell. The reaction first occured at 35℃ for 1 h with the amount of yeast 1% ,and then at 40 ℃ ,pH 5.0 ,for 40 mins ,with the amount of active carbon 0. 5%. In these conditions ,the hydrolysates had little offending smell and the recovery of activity reached at 91.81%. These results established a platform for the further applications.
出处
《生物加工过程》
CAS
CSCD
2007年第1期56-59,共4页
Chinese Journal of Bioprocess Engineering
基金
海南大学自然科学基金资助
关键词
鳕鱼碎肉
脱腥脱苦
酶解
pollock offal
deodorization
hydrolysis