摘要
比较研究羧甲基淀粉的用量、pH和温度3因素对猪血红蛋白酶解液脱色效果的影响,结果表明:在羧甲基淀粉的添加量为0.2%,pH为4.0,温度为50℃下处理20min时,猪血红蛋白酶解液脱色效果明显,蛋白质损失较少。
The effects of the quantity of carboxmethyl starch,pH and temperatures on decolourization of porcine hemoglobin hydrolysate by enzyme were studied in this paper.The results showed that obvoious discolouration and lower loss rate of protein were obtained from the following conditions：the quantity of carboxmethyl starch 0.2%, pH4.0, temperature 50℃,time 20minutes.
出处
《包装与食品机械》
CAS
2007年第4期41-43,共3页
Packaging and Food Machinery
关键词
猪血红蛋白
羧甲基淀粉
脱色
swine hemoglobin
carboxmethyl starch
decoloration
