摘要
研究了酶水解提取烤鳗加工下脚料鳗骨中蛋白质与鳗油的最佳条件，分析了蛋白质提取物和鳗油的成分及性质，提出了采用酶法综合利用下脚料鳗骨的工艺路线。
The optimum conditions of profease to hydroly protien and extracteel oil in the wastes eel bone from roast eel were studied. The compositions and the properties of protien extract and eel oil were determined. The technology of comprehensive utilization by using enzymatic treatment was developed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第9期40-43,共4页
Food Science
关键词
综合利用
鳗鱼骨
水产副产品
蛋白质
Comprehensive utilization Eel bone Enzymatic Hydrolysis hydrolyzed protein Eel oil
