摘要
Flavourzyme复合风味蛋白酶和Protamex复合蛋白酶同步水解鸡肉制备调味基料,最佳酶解条件为:底物浓度15.0%、Flavourzyme复合风味蛋白酶和Protamex复合蛋白酶的添加量均为0.6%、水解起始pH值6.5,水解温度55℃,酶水解时间3 h,水解度为27.4%。
Flavourzyme roteinase and protamex proteinase were used to hydrolyze chicken at the same time to prepare flavoring base. The optimum hydrolysis conditions was substrate concentration 15.0%, the dosage of flavourzyme 0.6%, the dosage ofprotamex 0.8%, temperature 55%, pH6.5, hydrolysis time 3 h, the test hydrolysis degree was 27.4%.
出处
《食品工业》
北大核心
2010年第4期76-77,共2页
The Food Industry
关键词
鸡肉
酶水解
水解度
chicken
enzymatic hydrolysis
hydrolysis degree
