机构地区: 华南理工大学轻工与食品学院
出 处: 《现代食品科技》 2009年第4期391-393,共3页
摘 要: 对牡蛎蛋白的研制进行了研究。采用中性蛋白酶酶解得到的酶解液的可溶性总氮的含量为1.04%,对牡蛎水解液进行真空浓缩,分析不同的温度、真空度、时间影响牡蛎蛋白水解液的浓缩效果,得到最优工艺条件:真空度为0.09MPa,浓缩温度为65℃,浓缩时间为2h,得到膏状浓缩牡蛎水解蛋白。浓缩后的牡蛎水解蛋白总氮含量10.2%、水分30.5%。再经真空干燥的制备牡蛎蛋白粉,得到白色粉状产品,其总氮含量12.9%,水分7.2%。 The oyster protein is hydrolyzed to prepare the hydrolysate with 1.04% of the soluble nitrogen content. Then the oyster hydrolysate is concentrated by use of vacuum and the best concentration temperature, vacuum and time are shown to be 65 ℃, 0.09 MPa, and 2h, respectively, under which the total nitrogen content and water content in the concentrated hydrolyzate are 10.2% and 30.5%, respectively. After vacuum drying, the achieved powder of oyster protein hydrolyzate contains 12.9% of total nitrogen content and 7.2% of water.