摘要
采用四因素三水平正交试验,对藏羊血制备食用蛋白的工艺进行了分析。经分析食用蛋白粉水解最佳条件为:酶解用酶量4.5g,酶解温度为46℃,酶解时间为7.5h,酶解的pH值为10.5,活性炭作用于水解液时由室温升至80℃所需最佳时间为6～8min。
Orthogonal tests with four factors and three levels were applied for the study to analysis enzymatic hydrolysis process from Tibetan sheep blood.The results indicated that amount of enzyme is 4.5g,temperature,time and pH of enzymatic hydrolysis is 46℃,7.5h and 10.5 separately.Hydrolysate temperature by active carbon is from room temperature up to 80℃ and the optimal time is 6～8mins
出处
《青海畜牧兽医杂志》
2011年第5期14-15,共2页
Chinese Qinghai Journal of Animal and Veterinary Sciences
基金
青海省科技厅科技中小型企业创新补助基金项目(2008-J-C12)
关键词
藏羊血
酶解
脱色
蛋白粉
Tibetan sheep blood
enzymatic hydrolysis
decolor
Protein powder
