微滤膜、硅藻土和珍珠岩对罗非鱼肉酶解液脱腥脱苦效果的比较研究

Comparative study of deodorization of Tilapia fish protein enzymatic hydrolysis by microfiltration, diatomite and perlite process

摘要: 以罗非鱼肉酶解液为原料,比较微滤膜、硅藻土和珍珠岩对酶解液脱腥脱苦的效果。分别用0.22μm微滤、500#硅藻土25g/100mL和珍珠岩9g/100mL处理酶解液,比较了其对脱腥脱苦、澄清脱色、蛋白保存率与氨基酸含量与组成的影响,结果表明:珍珠岩9g/100mL处理的脱除腥苦味效果与微滤相似,微滤处理的蛋白质的保存率可达94.52%,氨基酸损失19.41%,珍珠岩处理分别为90.72%与24.57%;珍珠岩处理可使苦味氨基酸比例下降。

Abstract: The technology of deodorization of tilapia enzymatic hydrolysis was investigated in this paper. The deodorization, clarification and decolorization, protein preserving rate and content of amino acids by microfiltration, 500#diatomite 25g /100mL and perlite 9g /100mL was compared.It was evident that the effect of deodorization by perlite process was similar to microfiltration. Of the three methods, the protein preserving rate by microfiltration reached the biggest rate of 94.52%, the loss rate of acid amino was 19.41%.While the protein preserving rate and the loss rate of acid amino by perlite processing was 90.72% and 24.57%.The proportion of amino acids with bitter was decreased after perlite process. Conclusively, the perlite 9g /100mL was chosen for the best option for deodorization.