作　　者： ; ;

机构地区： 汕头大学理学院生物系

出　　处： 《食品工业科技》 2001年第1期45-47,共3页

摘　　要： 测定了烤鳗下脚料鳗鱼头的成分 ,研究了酶解鳗鱼头提取水解鱼蛋白及其在海鲜调味料中的应用。双酶水解的最适条件为 :温度 5 0℃ ,pH7 0 ,加酶量为中性蛋白酶 :木瓜蛋白酶 6 0u/g∶40u/g水解时间 4 5h ,料液比 1∶1 1～ 1 5 ,水解鱼蛋白中粗蛋白含量达 87 6 3% ,蛋白质收率 37 1%。确定了以水解鱼蛋白为基料制备风味调料的最适配方 ,该产品具有营养价值高 ,海鲜风味浓郁的特点。 The composition of waste eel head from rosast eel was determined. The hydrolysis of eel head by enzymes to prepare fish protein hydrolyzate and its application in seafood condiment were studied. And the best hydrolytic condition was: temperature 50℃,pH7 0, enzyme amount 60u/g∶40u/g (proteinase:papain), hydrolysis time 4 5h and solid/liquid ratio 1∶1 1～1 5. The content of crude protein in fish protein hydrolysate amounted to 87 63% and the recovery of protein was 37 1%. The optimum recipe of condiment made on the basis of hydrolyzed fish protein was determined, and the product had characters of high nutrition and intense delicious seafood flavor.

关 键 词： 酶解 鳗鱼头 水解鱼蛋白 海鲜调味料 工艺条件 制取

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]