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中国精品科技期刊2020
刘振锋, 戴圣佳, 黄小鸣, 吕卫金, 陈士国, 叶兴乾. 活性炭对鱿鱼皮酶解液脱色效果的研究[J]. 食品工业科技, 2015, (16): 261-265. DOI: 10.13386/j.issn1002-0306.2015.16.045
引用本文: 刘振锋, 戴圣佳, 黄小鸣, 吕卫金, 陈士国, 叶兴乾. 活性炭对鱿鱼皮酶解液脱色效果的研究[J]. 食品工业科技, 2015, (16): 261-265. DOI: 10.13386/j.issn1002-0306.2015.16.045
LIU Zhen-feng, DAI Sheng-jia, HUANG Xiao-ming, LV Wei-jin, CHEN Shi-guo, YE Xing-qian. Effect of activated carbon on decolorization of squid skin protein hydrolysate[J]. Science and Technology of Food Industry, 2015, (16): 261-265. DOI: 10.13386/j.issn1002-0306.2015.16.045
Citation: LIU Zhen-feng, DAI Sheng-jia, HUANG Xiao-ming, LV Wei-jin, CHEN Shi-guo, YE Xing-qian. Effect of activated carbon on decolorization of squid skin protein hydrolysate[J]. Science and Technology of Food Industry, 2015, (16): 261-265. DOI: 10.13386/j.issn1002-0306.2015.16.045

活性炭对鱿鱼皮酶解液脱色效果的研究

Effect of activated carbon on decolorization of squid skin protein hydrolysate

  • 摘要: 本文优化了鱿鱼皮蛋白酶解液的脱色工艺。选用14种国内不同厂家的活性炭对酶解液进行脱色,以脱色率和蛋白质损失率为指标,在单因素实验的基础上,通过正交实验优化活性炭的脱色效果。结果表明:8号活性炭脱色效果较优且蛋白质损失率较低,通过正交实验表明,各因素对于脱色率的影响顺序为:活性炭用量>脱色时间>p H>脱色温度,对于蛋白质损失率的影响顺序为:活性炭用量>脱色温度>p H>脱色时间。综合考虑确定最佳工艺条件:活性炭用量0.3%,p H4.5,温度45℃,时间60 min,此时,脱色率达到86.78%,蛋白质损失率为17.94%。 

     

    Abstract: This study aims at optimizing the decolorization conditions for hydrolysis of squid skin protein. 14 activated carbons from different companies were selected to decolorize the squid skin protein hydrolysate. The decoloring condition of activated carbon was optimized with orthogonal test on the basis of single factor test,according to the decoloring rate and loss rate of protein. The results showed that active carbon-8 had the best decoloring effect and lower loss rate of protein. The sequences of every factors for decolorization rate were activated carbon content >time >p H >temperature,and for loss rate of protein were activated carbon content >temperature>p H>time. The optimum decoloring conditions were activated carbon 0.3%(w/v),p H4.5,temperature45 ℃ and time 60 min. The decoloring rate reached 86.78% and the loss rate of protein was 17.94% under the optimal conditions.

     

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