文献类型：期刊文献

中文题名：双酶法在水产品水解动物蛋白制作工艺中的应用研究

英文题名：TECHNOLOGICAL STUDY ON PREPARATION OF AQUATIC HYDROLYZED ANIMAL PROTEIN BY BIENZYME METHOD

作者：邓尚贵[1];章超桦[1]

机构：[1]湛江海洋大学水产学院食品与制冷工程系

年份：1998

卷号：22

期号：4

起止页码：354

中文期刊名：水产学报

外文期刊名：JOURNAL OF FISHERIES OF CHINA

收录：CSTPCD、、北大核心1996、Scopus、CSCD2011_2012、北大核心、CSCD

语种：中文

中文关键词：水产品;双酶法;水解动物蛋白;酵母粉;海鲜调料

外文关键词：Aquatic product,Bienzyme method,Hydrolyzed Animal Protein,Yeast powder,Flavourease

中文摘要：本文研究了以价廉的相手蟹、翡翠贻贝、马氏珍珠贝和青鳞鱼为原料，采用双酶法水解它们的蛋白质，经减压浓缩或喷雾干燥制作水产ＨＡＰ的工艺。结果表明：（１）四种水产原料的蛋白质水解度分别为４３．４％、８２．０％、８２．６％和９３．６％；（２）水解液的脱臭除腥方法以酵母较好，脱苦以风味酶效果最佳。水产ＨＡＰ使用方便、价廉物美，具有独特的海鲜风味和特殊的营养保健功能，是一种营养保健型的食品添加剂。

外文摘要：The bienzyme method used to hydrolyze four aquatic species such as Sesacma,Perna viridis L., Pinctada martensii D., and Harengula zunasi B. for the preparation of aquatic Hydrolyzed Animal Protein(HAP) was studied. The bienzyme involves B.Subctls neutral proteinase with activity 10 5 μ/g and pepsin with activity 3 000 μ/g. The degree of hydrolysis by the bienzyme method was 43.4% for Sesacma, 82.0% for Perna viridis L.,82.6% for Pinctada martensii D.,and 93.6% for Harengula zunasi B..Moreover,the deodorization and debitterization of hydrolyzed solutions by means of yeast powder and flavourease were also studied in this papaer. Through the processes of deodorization ,debitterization, and concentration or spray drying, a high quality product of HAP with good smell and deliciate flavour was prepared, which can be used as food additive.