| 微波水解制备鱼蛋白的研究 |
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| 引用本文： | 施文正,汪之和,徐红萍,林争艳. 微波水解制备鱼蛋白的研究[J]. 氨基酸和生物资源, 2004, 26(2): 26-28. DOI: 10.3969/j.issn.1006-8376.2004.02.010 |
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| 作者姓名： | 施文正 汪之和 徐红萍 林争艳 |
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| 作者单位： | 上海水产大学食品学院,上海,200090 |
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| 摘 要： | 采用微波水解的方法制备鱼蛋白水解液,结果表明:微波可以明显增加蛋白质回收率,正交实验得到微波酸解的最适条件,即HCl浓度4 mol·L-1、微波功率450w、作用时间为30min,其水解液的蛋白质回收率可达到91.02％,相当于酶解的效果,且腥苦昧较小。
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| 关 键 词： | 微波 水解 鱼蛋白 |
| 文章编号： | 1006-8376(2004)02-0026-03 |
| 修稿时间： | 2004-01-15 |
The Study of Preparation of Fish Protein by Microwave |
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| SHI Wen - zheng,WANG Zhi - he,XU Hong - ping,LIN Zheng - yan. The Study of Preparation of Fish Protein by Microwave[J]. Amino Acids & Biotic Resources, 2004, 26(2): 26-28. DOI: 10.3969/j.issn.1006-8376.2004.02.010 |
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| Authors: | SHI Wen - zheng WANG Zhi - he XU Hong - ping LIN Zheng - yan |
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| Abstract: | The preparation of fish protein hydrolysates was studied with microwave and HC1. The results of orthogonal design showed that the optimum reaction occured at HC1 4 mol/L, for 30min with the power of microwave oven of 450W. The recovery protein could reach at 91. 02% as the results of enzymatic hydrolysis. Besides the hydrolysates had less unpleasant smell. |
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| Keywords: | microwave hydrolysis fish protein |
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