【作者】 施文正； 汪之和； 徐红萍； 林争艳；

【Author】 SHI Wen-zheng WANG Zhi-he XU Hong-ping LIN Zheng-yan (Food College,Shanghai Fisheries University,Shanghai,200090,China)

【机构】 上海水产大学食品学院；

【摘要】 本论文主要研究了采用微波水解的方法制备鱼蛋白水解液,结果表明,微波可以明显的增加蛋白质回收率,正交实验得到微波酸解的最适条件,即HCl浓度4 mol/L、微波功率450W、作用时间为30min,其水解液的蛋白质回收率可达到91.02%,基本相当于酶解的效果,且腥苦味较小;经真空冷冻干燥制得的鱼蛋白粉必需氨基酸含量丰富,可作为优质的蛋白强化剂应用于食品行业。更多还原

【Abstract】 The preparation of fish protein hydrolysates with microwave and Hcl was sudied.The results of orthogonal design showed that the optimum reaction occur at HCI 4 mol/L,for 30min with the power of microwave oven in 450W.The recovery of protein can reach at 91.02%,and can reach at the results of enzyme.Besides the hydrolysates have less unpleasant smell.The hydrolysates could be dried into fish protein powder by frozen drying technology which have abundance of essential amino acid.The fish protein powder can use to good protein intensify agent in food.更多还原