作　　者： ; ;

机构地区： 湛江海洋大学水产学院

出　　处： 《水产学报》 1998年第4期354-356,共3页

摘　　要： 本文研究了以价廉的相手蟹、翡翠贻贝、马氏珍珠贝和青鳞鱼为原料，采用双酶法水解它们的蛋白质，经减压浓缩或喷雾干燥制作水产ＨＡＰ的工艺。结果表明：（１）四种水产原料的蛋白质水解度分别为４３．４％、８２．０％、８２．６％和９３．６％；（２）水解液的脱臭除腥方法以酵母较好，脱苦以风味酶效果最佳。水产ＨＡＰ使用方便、价廉物美，具有独特的海鲜风味和特殊的营养保健功能，是一种营养保健型的食品添加剂。 The bienzyme method used to hydrolyze four aquatic species such as Sesacma,Perna viridis L., Pinctada martensii D., and Harengula zunasi B. for the preparation of aquatic Hydrolyzed Animal Protein(HAP) was studied. The bienzyme involves B.Subctls neutral proteinase with activity 10 5 μ/g and pepsin with activity 3 000 μ/g. The degree of hydrolysis by the bienzyme method was 43.4% for Sesacma, 82.0% for Perna viridis L.,82.6% for Pinctada martensii D.,and 93.6% for Harengula zunasi B..Moreover,the deodorization and debitterization of hydrolyzed solutions by means of yeast powder and flavourease were also studied in this papaer. Through the processes of deodorization ,debitterization, and concentration or spray drying, a high quality product of HAP with good smell and deliciate flavour was prepared, which can be used as food additive.

关 键 词： 水产品 双酶法 水解动物蛋白 酵母粉 海鲜调料

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]