鲤鱼蛋白水解液脱腥苦的研究

Study on deodorization of carp protein hydrolyzate

分别采用活性炭吸附法和酵母粉发酵法对鲤鱼蛋白水解液进行处理,经比较发现,联合脱腥苦效果最佳,即先用酵母粉脱腥苦,条件为温度35℃、添加量1%、时间0·5h,然后添加1·5%的活性炭,在pH为4·5的条件下作用0·5h,最后得到蛋白质回收率为84·48%。

The hydrolysate of carp protein was treated with active carbon and yeast.The results showed active carbon and yeast were used to remove the unpleasant smell in fish protein hydrolysates and proved to be optimum when used together.The reaction first occurs at 35℃ for 0.5h with the amount of yeast 1%, and second at normal temperature,pH4.5, for 0.5h with the amount of active carbon 1.5% .In this condition, the recovery of protein reached at 84.48%.