摘要
系统地研究了鱿鱼加工副产物内源性蛋白酶自溶水解过程中氨基氮、总可溶性氮(TSN)、TCA可溶性氮(TCA-N)、挥发性盐基氮(TVB-N)、pH、总酸、水解度(DH)以及游离脂肪酸的变化。确定最佳自溶水解条件为:料水比1:1、温度45℃、原始pH、水解时间39h。自溶水解39h离心后上清液中的氨基氮、TSN、TCA-N的含量分别为0·626±0·025、1·234±0·049、0·589±0·018g/100mL,TVB-N含量为59·10±1·28mg/100mL,蛋白质水解度达到23·89%±0·13%。鱿鱼加工副产物内源性蛋白酶可以较好地水解其自身蛋白质,在39h的自溶水解过程中没有腐败现象发生。
Biochemical changes in auto-hydrolysis of squid processing wastes were investigated.The optimum condition of auto-hydrolysis were as follow：material-water ratio 1：1,temperature 45℃,the original pH,the time of auto-hydrolysis 39h.Results showed that amino nitrogen,TSN,TCA-N,TVB-N and the degree of hydrolysis was 0.626±0.025,1.234±0.049,0.589±0.018g/100mL,59.10±1.28mg/100mL,23.89%±0.13%,respectively.In a word,the endogenous protease in squid processing wastes can hydrolyze protein effectively and there was no putrefaction in the processing
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第12期142-145,共4页
Science and Technology of Food Industry
基金
浙江省科技厅科研社会发展项目(2008C23021)
关键词
鱿鱼加工副产物
自溶
PH
氨基氮
水解度
squid by- products
auto- hydrolysis
pH
amino nitrogen
the degree of hydrolysis
