【摘要】 主要研究了 p H值和蛋白浓度对鱼蛋白水解物的溶解性、稳定性、粘性、发泡性及泡沫稳定性等功能特性的影响。结果表明 ,水解产物具有很好的溶解性 ,在 p H2 .0 0～ 10 .0 0的范围内溶解性均大于 94 % ;具有优良的热稳定性和冷藏稳定性 ;水解产物的粘性较母本蛋白急剧下降 ,水解产物较原蛋白具有更好的起泡性 ,为初始体积的 3 .4 0～ 4 .3 0倍 ;水解产物无苦味、无鱼腥味更多还原

【Abstract】 Functional properties of hydrolysates of fish were determind under different condition of pH value and concentration of the hydrolysates.The experimental results showed that when pH=2.00-10.00,solubility of hydrolysates was higher than 94%.Hydrolysates remained stable at the conditions of heating and cooling.Viscosity of hydrolysates was decreased compared with original protein.Hydrolysates have higher foaming capacity,the bubble valume was 3.40～4 30 times as that of initial’s,but foam stability was decreased at the conditions of acidity.Hydrolysates was no bitter and no fish flavour更多还原