The preparation of hydrolyzed carp protein

摘要：

The carp was used to prepare fish protein hydrolysate in the article. The results demonstrated that the optimum conditions for preparation of hydrolyzed fish protein with Neutrase by orthogonal test are as follows: the temperature is 50℃, the enzyme content is 2.0%, the pH value is 7.5, the hydrolyzed time is 5 hours, the weight ratio of meat to water is 1:6. Under the conditions, the recovery of hydrolyzed protein was 94.28%.

作者: Cili Li Bing Han

作者单位: College of Food Science and Engineering,Harbin University of Commerce,Harbin 150076,China College of Food Science and Engineering,Harbin University of Commerce, Harbin 150076, China

会议类型: 国际会议

会议名称: 2011 International Conference on Environmental Biotechnology and Materials Engineering(2011年环境生物技术与材料工程国际会议)

会议地点: 哈尔滨

会议语种:英文

页码: 343-346

在线出版日期: 2011-03-26（万方平台首次上网日期，不代表论文的发表时间）