摘要
先后用0.45μm和0.22μm的微孔膜过滤罗非鱼下脚料木瓜蛋白酶酶解液,分别比较了酶解液和两种过滤液的各项指标及其热稳定。结果表明,微孔过滤有助于酶解液的澄清、脱腥和热稳定性,其效果随着孔径的减小而增强;微孔过滤使蛋白质、可溶性固形物含量略有降低,0.45μm与0.22μm过滤液的蛋白质含量分别减少3.12%和10.42%;微孔过滤对酶解液的水分、灰分、氨基态氮、三氯乙酸可溶解性蛋白含量及pH基本没有影响。
Using the microporous filters of 0.45μm and 0.22μm to filter the Tilapia wastes papain protein hydrolysates, the properties and thermostability between original fluid and two filtrates was compared. The result indicated that microporous membrane filters were good for clarifying, deodorizing and the thermostability of Tilapia wastes protein hydrolysates. With the aperture reduced, the effect enhanced. The contents of protein a little reduced because of microporous membrant filters. The protein contents of filtering medium of the microporous filtration of 0.45μm and 0.22pm reduced 3.12% and 10.42%. The microporous membrane had no effect on the moisture, ash, alpha-amino nitrogen, trichloroacetic acid dissoluble protein and pH.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期161-162,172,共3页
Science and Technology of Food Industry
基金
广东省科技厅项目(2006B23004007)
关键词
微孔过滤
罗非鱼下脚料
酶解液
澄清
脱腥
microporous membrane
Tilapia wastes
enzymatic hydrolysis
clarifying
deodorizing
作者简介
杨萍（1964-），女，副教授，硕士，主要从事水产品深加工及综合利用方面的研究。
