摘要
对鲫鱼水解条件进行研究,考察了各因素对水解效果的影响,通过正交实验确定木瓜蛋白酶水解鲫鱼的最佳条件。结果表明,鲫鱼的最佳水解条件为:pH值7.0,酶用量为1600 U/g,底物浓度为4%,在温度为60℃,酶解4 h。在此条件下鲫鱼的水解度可达到24.54%。
The conditions affecting of hydrolyzing Carassius auratus by enzymes were studied, Through orthogonal experiments the optimum technology conditions are defined. The results indicate when PH is 7.0,hydrolysis temperature by protease is 60 ℃,the dosage of protease is 1 600 U/g and the density of substratum is 4 %, After hydrolysis for 5 h,the degree of Hydrolysis can be arrived at 24.54 %.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期77-79,共3页
Food Research and Development
关键词
鲫鱼
木瓜蛋白酶
水解度
carassius auratus
protease
degree of hydrolysis
