低值鱼调味品发酵过程分子量分布的变化  

Changes of Molecular Weight Distribution During Fermentation of Low-value Fish Condiments

作　　者：霍奕璇 HUO Yi-xuan(Anshan Industrial Institute in Liaoning Province, Anshan 114000, China)

机构地区：[1]辽宁省鞍山市工业研究院,辽宁鞍山114000

出　　处：《中国调味品》2018年第7期80-83,共4页China Condiment

摘　　要：以低值鱼为原料,菌种比例按照As3.042∶As3.350为3∶1进行发酵调味品。在发酵过程中,跟踪测定其分子量变化。发酵90天时经Sephadex G-50分离出4种组分,其分子量分别为33193.27,13336.75,6430.578,1137.274Da。发酵180天时,分离分子量分别为30300.51,14609.99,6430.578,1004.015Da。Using low-value fish as the raw material,the ratio of bacteria to fermented condiments is as follows：As 3.042∶As 3.350 is 3∶1.Track the changes in molecular weight during fermentation.Four components are isolated by Sephadex G-50 at 90 days of fermentation.The molecular weight is33193.27,13336.75,6430.578,1137.274 Da respectively.After 180 days of fermentation,the separated molecular weight is 30300.51,14609.99,6430.578,1004.015 Da respectively.

关 键 词：低值鱼调味品 发酵 分子量分布 

分 类 号：TS201.5[轻工技术与工程—食品科学]