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中国精品科技期刊2020
任增超, 陈忻. 波纹巴非蛤酶解蛋白脱腥技术研究[J]. 食品工业科技, 2013, (21): 199-201. DOI: 10.13386/j.issn1002-0306.2013.21.067
引用本文: 任增超, 陈忻. 波纹巴非蛤酶解蛋白脱腥技术研究[J]. 食品工业科技, 2013, (21): 199-201. DOI: 10.13386/j.issn1002-0306.2013.21.067
REN Zeng-chao, CHEN Xin. Research of deodorization of Paphia undulate protein hydrolysates[J]. Science and Technology of Food Industry, 2013, (21): 199-201. DOI: 10.13386/j.issn1002-0306.2013.21.067
Citation: REN Zeng-chao, CHEN Xin. Research of deodorization of Paphia undulate protein hydrolysates[J]. Science and Technology of Food Industry, 2013, (21): 199-201. DOI: 10.13386/j.issn1002-0306.2013.21.067

波纹巴非蛤酶解蛋白脱腥技术研究

Research of deodorization of Paphia undulate protein hydrolysates

  • 摘要: 研究比较了NaCl盐析法、菊花茶掩蔽法、活性炭吸附法、β-环糊精包埋法4种方法对波纹巴非蛤酶解蛋白脱腥效果的影响。结果表明,活性炭吸附法脱腥效果最佳。进一步通过正交实验确定了活性炭对波纹巴非蛤酶解蛋白腥味脱除的最佳吸附条件:活性炭添加量为3.0%,作用温度为40℃,作用时间为35min,其脱腥值为2。 

     

    Abstract: The effects of the four methods of NaCl salting, chrysanthemum tea masking, activated carbon adsorption, β-cyclodextrin on deodorization of paphia undulate protein hydrolysates were compared in the study.The carbon adsorption method had much more deodorization efficient.Optimum adsorption conditions for activated carbon on paphia undulate protein hydrolysates were further determined by orthogonal experiments: activated carbon dosage 3.0%, 40℃ and 35min.The deodorization value was 2.

     

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