Effects of micro-filtration by ceramic membrane on physicochemical properties of enzymatic hydrolysates of Pinctada martensii meat

ZHANG Xiao-yu; YANG Ping; HONG Peng-zhi; ZHOU Chun-xia

doi:10.13386/j.issn1002-0306.2015.22.011

ZHANG Xiao-yu, YANG Ping, HONG Peng-zhi, ZHOU Chun-xia. Effects of micro-filtration by ceramic membrane on physicochemical properties of enzymatic hydrolysates of Pinctada martensii meat[J]. Science and Technology of Food Industry, 2015, (22): 97-99. DOI: 10.13386/j.issn1002-0306.2015.22.011

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Effects of micro-filtration by ceramic membrane on physicochemical properties of enzymatic hydrolysates of Pinctada martensii meat

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The effects of micro-filtration by ceramic membrane with pore size of 200 nm on enzymatic hydrolysates of Pinctada martensii meat were studied. The results showed that the color value and clarify of the enzymatic hydrolysates were ameliorated and all proteins with the molecular mass of more than 15000 u and most peptides with the molecular mass of more than 10000 u could be cut off and peptides with the molecular mass of less than 5000 u were enriched effectively in the permeation fraction.

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Effects of micro-filtration by ceramic membrane on physicochemical properties of enzymatic hydrolysates of Pinctada martensii meat

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