摘要
以卤鸡腿废弃液为原料,经膜分离浓缩后,通过单因素和响应面试验设计,研究酶解时间、酶用量、初始pH值和温度对卤鸡腿废弃液水解度的影响;并对其酶解液的抗氧化活性进行研究。结果表明,卤鸡腿废弃浓缩液的最佳酶解条件为酶解时间6h、酶解温度59.74℃、初始pH值6.94、加酶量1.14%,该条件下,卤鸡腿废弃浓缩液水解度可达32.15%;酶解液具有较强的铁还原能力和清除DPPH自由基能力。
The marinating drumstick waste liquid was microfiltrated and concentrated by membrane, then the effects of hydrolysis time, enzyme amount, pH, and temperature on the hydrolysis degree were studied through single factor experiment and the response surface methodology. The antioxidant activity of hydrolysate also was stud- ied. The results showed that the optimum conditions for hydrolyte were hydrolysis time 6h, temperature 59.74 ℃, pH 6. 94, and en- zyme amount 1.14%. Under these conditions, the hydrolysis degree reached 32.15 %. The hydrolysate exhibited strong reducing ferric ac tivity and scavenging DPPH ability.
出处
《食品与机械》
CSCD
北大核心
2013年第6期153-157,共5页
Food and Machinery
基金
浙江省教育厅项目(编号:Y201224228)
温州市科技计划项目(编号:S20080038)
关键词
卤制品
废弃液
酶解
水解度
抗氧化活性
marinating products
concentrated waste liquid
hydroly- sis
hydrolysis degree
anti-oxidation activit
作者简介
作者简介：李燕（1981-），女，温州科技职业学院讲师，硕士。E—mail：liyan1012@163．com
