Science and Technology of Food Industry

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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
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Research of deodorization of Paphia undulate protein hydrolysates

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  • 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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