摘要
本实验测定了河蚌的基本营养成分,采用L9(34)正交试验研究了pH值、反应温度、酶添加量与反应时间对Flavourzyme水解河蚌肉糜的影响,并测定了水解物的抗氧化能力。结果表明,其酶解工艺选择为:pH值7.0、水解温度50℃、酶添加量分别为0.05%,反应时间120min。河蚌水解物的总抗氧化能力和抑制羟自由基能力分别为4.02单位/ml水解液和129.23U/ml水解液。
The basic nourishment compositions of mussel were determined in the paper, pH, temperature, addition of Flavourzyme and reaction time were optimized by orthogonal test, and antioxidation activity of hydrolysate was determined. Results showed that the optimal processing parameters were pH7.0, 50 ℃, 120 min, F/avourzyme 0.05%. Total antioxidation activity and hydroxyl radical suppression of the hydrolysate was 4.02 U/ml and 129.32 U/ml, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期298-302,共5页
Food Science
基金
南京财经大学科研基金项目(B0550)
