活性炭对紫贻贝蛋白酶解液脱色效果的影响  

Effect on decolorization of mussel protein hydrolysate by activated carbon

作　　者：吕振磊[1] 王雨生[1,2] 修方珑[1] 陈海华[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《食品与机械》2012年第3期32-35,44,共5页Food and Machinery

基　　金：2010年度山东省自然科学基金(编号:ZR2010CL027);山东省高等学校优秀青年教师国内访问学者项目经费资助(编号:200711-2010D104)

摘　　要：利用活性炭对紫贻贝蛋白的酶解液进行脱色,以活性炭添加量、溶液pH、脱色时间和脱色温度为试验因素,感官评定、脱色率和氨基酸损失率为综合考察指标,采用单因素试验和正交试验对紫贻贝蛋白酶解液的脱色工艺条件进行研究。结果表明,活性炭的最佳脱色条件为活性炭添加量0.6%,pH 3,脱色时间20min,脱色温度20℃。该条件下,酶解液的脱色率、氨基酸损失率、感官评分分别为81.6%、19.4%、8.8。因此,活性炭可用于紫贻贝酶解液的脱色,脱色后的酶解液可用于制备热反应海鲜味香精。The decolorization of the mussel protein hydrolysate by the activated carbon was investigated.Addition amount of activated carbon,pH,decolorization time,decolorization temperature were the experimental factors.According to the sensory evaluation,decolorization ratio and loss rate of amino acid,decolorization conditions of mussel protein hydrolysate were studied by single-factor test and orthogonal test,of which the addition amount of activated carbon,pH,decolorization time,and decolorization temperature were selected as the experimental factor.The results showed that the optimum decolorization conditions were as follows： activated carbon addition of 0.6%,pH 3,decolorization time of 20 min,decolorization temperature of 20 ℃.Under the above conditions,the decolorization ratio,the loss rate of amino acid and the sensory evaluation were 81.6%,19.4% and 8.8,respectively.Therefore,activated carbon could be used for decolorization of mussel protein hydrolysate,which could be used for the preparation of thermal reaction seafood flavor essence.

关 键 词：紫贻贝 酶解液 活性炭 脱色 感官评定 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]