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| 鱼蛋白水解物功能特性的研究 | |
| 引用本文： | 赵玉红,孔保华,张立钢,王玮,历夏.鱼蛋白水解物功能特性的研究[J].东北农业大学学报,2001,32(2):175-180. |
| 作者姓名： | 赵玉红 孔保华 张立钢 王玮 历夏 |
| 作者单位： | 1. 东北农业大学 2. 哈尔滨道里卫生防疫站 3. 云山乳品厂 |
| 摘 要： | 主要研究了 p H值和蛋白浓度对鱼蛋白水解物的溶解性、稳定性、粘性、发泡性及泡沫稳定性等功能特性的影响。结果表明 ,水解产物具有很好的溶解性 ,在 p H2 .0 0～ 10 .0 0的范围内溶解性均大于 94 % ;具有优良的热稳定性和冷藏稳定性 ;水解产物的粘性较母本蛋白急剧下降 ,水解产物较原蛋白具有更好的起泡性 ,为初始体积的 3 .4 0～ 4 .3 0倍 ;水解产物无苦味、无鱼腥味 |
| 关 键 词： | 鱼 蛋白水解物 功能特性 |
| 文章编号： | 1005-9369(2001)02-0175-06 |
| 修稿时间： | 2000年3月17日 |
The study on functional porperties of fish hydrolysates |
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| ZHAO Yu hong ,KONG Bao hua ,ZHANG Li gang WANG Wei ,Lixia.The study on functional porperties of fish hydrolysates[J].Journal of Northeast Agricultural University,2001,32(2):175-180. | |
| Authors: | ZHAO Yu hong KONG Bao hua ZHANG Li gang WANG Wei Lixia |
| Institution: | ZHAO Yu hong 1,KONG Bao hua 1,ZHANG Li gang 1 WANG Wei 2,Lixia 3 |
| Abstract: | Functional properties of hydrolysates of fish were determind under different condition of pH value and concentration of the hydrolysates.The experimental results showed that when pH=2.00-10.00,solubility of hydrolysates was higher than 94%.Hydrolysates remained stable at the conditions of heating and cooling.Viscosity of hydrolysates was decreased compared with original protein.Hydrolysates have higher foaming capacity,the bubble valume was 3.40～4 30 times as that of initial's,but foam stability was decreased at the conditions of acidity.Hydrolysates was no bitter and no fish flavour |
| Keywords: | fish hydrolysate functional properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |