膜分离金枪鱼头蛋白酶解液的效果研究  

Study on Effect of Membrane Separation of Tuna Head Protein Hydrolysates

作　　者：纪丽娜[1] 杨萍[1] 梁生[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《食品研究与开发》2012年第3期156-158,共3页Food Research and Development

基　　金：广东省自然科学基金资助(10152408801000031);广东海洋大学自然科学研究项目资助(1012121)

摘　　要：分别采用微孔膜过滤及超滤处理金枪鱼头蛋白酶解液,比较了酶解液和膜分离处理透过液的相关指标及其热稳定性。结果表明,微孔过滤及超滤有助于酶解液的澄清、脱腥和热稳定性,其效果随着孔径的减小而增强;0.45μm、0.22μm的微滤,10 000 u的超滤使蛋白质含量略有降低,对氨基酸态氮含量基本没有影响。This study used the microporous filters and ultrafiltration to filter the tuna haed protein hydrolysates and compared the properties and thermostability between original fluid and two filtrates.The result indicated that microporous membrane filters and ultrafiltration were good for clarifying,deodorizing and the thermostability of tuna haed protein hydrolysates and with the aperture reduces their effect enhanced.The protein contents of filtering medium of the microporous filtration of 0.45 μm and 0.22 μm and 10 000 u ultrafiltration a little reduced and had no effect on amino nitrogen.

关 键 词：微孔过滤 超滤 金枪鱼 酶解液 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]