摘要
以枯草杆菌中性蛋白酶 ,胃蛋白酶对鲢鱼蛋白进行了分步水解 ,得到较高蛋白质水解度的水产水解动物蛋白。研究确定枯草杆菌中性蛋白酶最佳水解条件为 :p H=7.5 ,质量分数为 0 .2 % ,时间 2 .5 h,温度 5 5℃ ;胃蛋白酶的最佳水解条件 :p H=4 .0 ,质量分数为 0 .2 % ,温度 5 5℃。
As1389 protease and pepsin were used in protein enzymatic hydrolysis of silver carp meat step by step to obtain the aquatic HAP with a high degree of protein hydrolysis. The optimal hydrolytic parameters were determined as followed: the pH value 7.5, content 0.2%, time 2.5 h and temperature 55 ℃, and the optimal enzymatic hydrolysis conditions of pepsin were: pH value 4.0, content 0.2% and temperature 55 ℃.
出处
《淮海工学院学报（自然科学版）》
CAS
2001年第z1期24-26,共3页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
关键词
鲢鱼
酶解
水产HAP
silver carps
enzymatic hydrolysis
aquatic HAP
