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以刺参内脏为原料,用蛋白酶水解制取酶解液,水解产物含有较深的颜色和较重的腥味,限制了其推广应用。试验以感官鉴定、多肽损失率和生物活性回收率为考察指标,采用粉状活性炭通过单因素试验和正交试验对酶解液的脱色脱腥工艺进行了研究。确定其最佳脱色脱腥工艺条件为活性炭添加量1.5%、脱色脱腥温度30℃、时间10 min、pH 5.0,所得酶解液的感官值为8、生物活性回收率为74.04%、多肽损失率为20.20%。基本达到了脱色脱腥的目的,提高了水解蛋白的品质。
Taking stichopus viscera as raw material, enzymolysis solution is prepared by protease hydrolysis, the hydrolyzate contains darker color and heavier smell, which limits its popularization and application. The sensory evaluation, polypeptide loss rate and recovery rate of biological activity were used as indexes to investigate. The decolorization and deodorization process of enzymatic hydrolyzate was studied by single factor test and orthogonal experiment with powdered activated carbon. Determine the best decolorization deodorization process conditions for the amount of 1.5% activated carbon, deodorization temperature of 30 ° C, time 10 min, pH 5.0, the sensory value of the resulting hydrolyzate was 8, the biological activity recovery was 74.04%, polypeptide loss The rate is 20.20%. Basically reached the purpose of bleaching and deodorization, improve the quality of hydrolyzed protein.