摘要
采用木瓜蛋白酶水解鳙鱼,分析各因素对鳙鱼蛋白水解的影响,通过正交试验对水解的工艺条件进行优化研究。结果表明,木瓜蛋白酶水解鳙鱼鱼肉蛋白的较适条件为:底物浓度为1.5%,酶浓度1.5%,温度为75℃,pH6.0,水解时间为3.5h。
The factors on the hydrolysis of Aristichthy nobilis with papain were studied and its optimum technology conditions to hydrolyze were defined through orthogonal experiments.The results showed the superior hydrolysis conditions of meat protein of Aristichthys nobilis with papain was：（E/S）1.5 %,enzymatic temperature 75 ℃,pH 6.0 and hydrolysis for 3.5 h。
出处
《食品研究与开发》
CAS
北大核心
2010年第3期55-57,共3页
Food Research and Development
关键词
鳙鱼蛋白
木瓜蛋白酶
水解
Aristichthys nobilis protein
papain
hydrolysis
