鳕鱼蛋白水解液的风味改良  

Flavor Improvement of Cod Protein Hydrolysates

作　　者：李铁晶[1] 陈智斌[2] 赵新淮[1] 

机构地区：[1]东北农业大学,哈尔滨150030 [2]黑龙江东方学院,哈尔滨150030

出　　处：《农机化研究》2005年第5期193-194,共2页Journal of Agricultural Mechanization Research

摘　　要：利用风味蛋白酶进行了鳕鱼蛋白水解产物脱苦的试验研究。运用三因素四水平正交设计,研究了水解温度,酶的添加量和pH值对鳕鱼蛋白水解液风味的影响。结果表明:在水解温度55℃、酶的添加量3%、pH值5.5的条件下,能获得苦味低和鲜味高的脱苦产物。In this paper, the debittering study of cod protein hydrolysates is carried out, and flavourzyme is usedas debittering enzyme. Orthogonal experiments design is applied, flavor assessment is processed, and the flavorimprovement function of flavourzyme hydrolysis is discussed. It is concluded that the flavourzyme hydrolysis can improve the flavor of cod protein hydrolysates, and the bitter flavor can be taken off apparently. The optimized parameters are, hydrolysis temperature 55 ℃ , enzyme 3%, and pH 5.5.

关 键 词：食品工业 风味蛋白酶 应用 脱苦 鳕鱼 蛋白水解液 

分 类 号：TS202.3[轻工技术与工程—食品科学]