| 复水条件对淡干海参复水液中水溶性蛋白质含量的影响 |
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| 引用本文： | 洪佳敏,程文健,张浩,李丹辰,陈丽娇.复水条件对淡干海参复水液中水溶性蛋白质含量的影响[J].亚热带农业研究,2014(1):51-55. |
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| 作者姓名： | 洪佳敏 程文健 张浩 李丹辰 陈丽娇 |
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| 作者单位： | 福建农林大学食品科学学院,福建福州350002 |
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| 基金项目： | 福州市区域科技重大项目（2012-Q-10）. |
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| 摘 要： | 以淡干海参在复水液中水溶性蛋白质含量为指标,通过单因素及正交试验优化淡干海参的复水条件,确定复水条件对其营养价值的影响。结果表明,经85℃热烫10 min,70℃保温40-50 h,淡干海参的水溶性蛋白质损失最少。
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| 关 键 词： | 淡干海参 水溶性蛋白质 复水条件 |
Effects of rehydration conditions on water soluble protein content in the rehydration solution of dried sea cucumber |
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| HONG Jia-min,CHENG Wen-jian,ZHANG Hao,LI Dan-then,CHEN Li-jiao.Effects of rehydration conditions on water soluble protein content in the rehydration solution of dried sea cucumber[J].Subtropical Agriculture Research,2014(1):51-55. |
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| Authors: | HONG Jia-min CHENG Wen-jian ZHANG Hao LI Dan-then CHEN Li-jiao |
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| Institution: | (School of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China) |
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| Abstract: | Taking the water soluble protein content in rehydration solution of dried sea cucumbers as the index, the rehydration con- ditions of dried sea cucumbers were optimized in the single factor orthogonal test, and the effects of rehydration conditions on the nu- trition were made clear. The results showed that the loss of water soluble protein was the least when the dried sea cucumbers were heated at 85 ℃ for 10 minutes followed by keeping at 70 ℃ for 40 to 50 hours. |
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| Keywords: | dried sea cucumber water soluble protein rehydration conditions |
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