鳕鱼皮复合肽脱腥脱苦工艺研究  

Deodorization of Cod Skin Peptides by Compound Enzyme

作　　者：黄薇[1] 邓尚贵[1] 唐艳[1] 李淑芳[1] 孔巧香[1] 

机构地区：[1]浙江海洋学院,舟山316000

出　　处：《食品工业》2012年第11期99-102,共4页The Food Industry

基　　金：2010年浙江省大学生科技创新活动计划(新苗人才计划)立项项目(2010R411044);浙江省优先主题重点项目(2011C13027-2)

摘　　要：以鳕鱼皮复合酶解液为原料,感官评分和蛋白质回收率为考察指标,采用粉末状活性炭、酵母粉和β-环糊精为脱腥脱苦材料并通过正交试验设计研究了复合酶解液的脱腥脱苦工艺技术条件。结果表明:粉末状活性炭吸附法与酵母粉发酵法联合使用的效果最佳,即先添加1.5%的酵母粉,在pH 5.0,温度35℃的条件下,发酵90 min,然后添加2.0%的粉末状活性炭,在pH 5.0,温度40℃的条件下作用70 min,在该条件下得到的水解液感官评分可达9.0,蛋白质回收率为91.5%(此数据为多次试验的统计平均数),达到了脱腥脱苦的目的,提高了鳕鱼皮复合肽的品质。该研究为鳕鱼皮复合肽的广泛应用奠定了技术基础。Based on the orthogonal experiment, active carbon, yeast and β-cyclodextrin were used to remove the bitterness and fishy smell of the cod skin peptides by compound enzyme. The results showed that using active carbon coupling with yeast was much more efficient. The optimal condition was that the reaction occurred first with 1.5% yeast at 35℃ and pH 5.0 for 90 rain, then with 2.0% active carbon at 40℃ and pH 5.0 for 70 min. Under the optimal condition, the hydrolysates bitterness value was 9.0 and had little fishy smell with the recovery at 91.5%. This study established a technology basis for the further application of cod skin peptides.

关 键 词：鳕鱼皮 多肽 脱腥 脱苦 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]