鲍鱼脏器蛋白脱色条件的研究  

Decolorization of extract of abalone viscera by the alcohol

作　　者：郭芳[1] 白建[1] 

机构地区：[1]吕梁学院生命科学系,山西033000

出　　处：《当代畜牧》2016年第4期58-60,共3页Contemporary Animal Husbandry

摘　　要：笔者采用单因素和正交试验的方法,利用食用酒精对鲍鱼脏器蛋白液实施脱色处理,考察了酒精用量、pH值、温度和时间等因素对色差和肽损失率(LP)的影响。结果表明,酒精用量1∶1、pH值为8、脱色温度35℃、吸附时间20 min,此时鲍鱼内脏蛋白液脱色效果最为明显,色差为13.3%,肽损失率为48%。The decolorization processing of Edible alcohol for abalone visceral protein liquid was studied by single factor and orthogonal experiments. The factors including the amount of alcohol, pH, temperature and time of decolorization were investigated in terms of the color difference and the loss rate of peptide （LP）. The results show that： the abalone viscera protein gets the most obvious effect of decol- orization in the pH 8.0, alcohol （ 1：1 ） solution at 35℃ for 20 rain. At this time the color difference was 13.3%, the peptide loss rate was 48%.

关 键 词：鲍鱼 内脏蛋白 酒精 脱色 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]