期刊论文

Study on technology of enzymatic hydrolysis of sillver carp proteins

中文

中国调味品

1000-9973

2007

7

48-51

10.3969/j.issn.1000-9973.2007.07.010

本校为第一机构

探讨了鲢鱼肉蛋白的酶解工艺.结果表明:复合酶(Flavourzyme + Protamex)水解可达到较高的水解度;经酶解后的水解液接种乳酸茼发酵,可去除其中的腥苦味.

This paper studied the enzymatic hydrolysis of silver carp proteins. The result showed that complex proteases（Flavourzvme＋ Protamex）can reach high degree of hydrolysis and the fishy flavor and bitterness existing in the hydrolysates can be removed by ...