摘要
以鳕鱼皮为原料,通过双酶水解法对制取蛋白铁肽功能食品进行了研究。结果表明:(1)最佳水解工艺为木瓜蛋白酶(2000000IU/g)和风味酶(400000IU/g)复配比为1:1,水解温度为45℃,料液比为1:2,pH为6.5,水解时间为4.5h,实际水解度DH为6.5%;(2)最佳螯合条件为DH6.5%、pH7.0、温度20℃、螯合时间15min,螯合效果:螯合率CR93.5%,铁含量4.3%,蛋白质含量85.0%;(3)最佳喷雾干燥工艺为进料温度50~60℃,进风温度205℃,出风温度90~95℃。同时对产品进行了氨基酸组成分析,结构分析、以及食品安全检测,得出结论:产品符合食品安全要求,且含有较高的营养价值,并能满足人体补铁需要。
Fe-FPH prepared from cod skin using double-enzymatic method was investigated in this paper. Results showed that:(1)the optimal working conditions of the proteases are pH 6.5, 45 °C, 4.5 h. With the ratio of papain (2 000 000 IU/g)and flavorase (400 000 IU/g)at 1:1, the actual DH was 6.5%;(2)The best conditions for chelate were: DH 6.5%, pH 7.0, 20 ℃, 15 min,the CR was 93.5% and the contents of protein and iron in Fe-FPH were 85.1% and 40 254 mg/kg, respectively;(3)The optimal pray drying condition were stuff temperature 50-60 ℃, inlet temperature 205 ℃, exhaust temperature 90-95 ℃. We also conducted amino acid composition analysis, structural analysis, as well as microbiological safety testing, finally we drawed the conclusion: the products complied with food safety requirements and met the popularization needs.
出处
《浙江海洋学院学报(自然科学版)》
CAS
2010年第2期136-141,共6页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省科技厅项目(2007C12013
2008C12028
2009GJ20030
2009C20004)
关键词
水解
螯合
蛋白铁肽
喷雾干燥
hydrolysis
chelation
Fe-protein peptide
spray drying