文献类型：期刊文献

中文题名：陶瓷膜微滤对马氏珠母贝肉酶解液理化特性的影响

英文题名：Effects of micro-filtration by ceramic membrane on physicochemical properties of enzymatic hydrolysates of Pinctada martensii meat

作者：张晓瑜[1];杨萍[1];洪鹏志[1];周春霞[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088

年份：2015

卷号：36

期号：22

起止页码：97

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：863计划项目(2013AA102201);创新强校工程项目(GDOU2014050203,GDOU2013050313)

语种：中文

中文关键词：马氏珠母贝肉;酶解;陶瓷膜;微滤

外文关键词：Pinctada martensii meatatio; enzymatic hydrolysis; ceramic membrane; micro-filtration;

中文摘要：以马氏珠母贝肉蛋白酶解液为原料,考察200 nm陶瓷膜微滤处理对酶解液色值、澄清度、蛋白质含量和分子量分布的影响。结果表明,200 nm陶瓷膜微滤处理可以改善酶解液的色值和澄清度,可以完全截留分子量15000 u以上的蛋白,能够截留绝大部分分子量10000 u以上的多肽,而分子量小于5000 u的多肽在透过液中得到了有效的富集。

外文摘要：The effects of micro-filtration by ceramic membrane with pore size of 200 nm on enzymatic hydrolysates of Pinctada martensii meat were studied. The results showed that the color value and clarify of the enzymatic hydrolysates were ameliorated and all proteins with the molecular mass of more than 15000 u and most peptides with the molecular mass of more than 10000 u could be cut off and peptides with the molecular mass of less than 5000 u were enriched effectively in the permeation fraction.