| 用酶法制备藏羊血食用蛋白粉的研究 |
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| 引用本文： | 胡勇,靳义超,吴海玥,仇桂芳,韩银仓,冶成君.用酶法制备藏羊血食用蛋白粉的研究[J].青海畜牧兽医杂志,2011,41(5):14-15. |
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| 作者姓名： | 胡勇 靳义超 吴海玥 仇桂芳 韩银仓 冶成君 |
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| 作者单位： | 青海省畜牧兽医科学院,西宁,810016 |
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| 基金项目： | 青海省科技厅科技中小型企业创新补助基金项目(2008-J-C12) |
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| 摘 要： | 采用四因素三水平正交试验,对藏羊血制备食用蛋白的工艺进行了分析。经分析食用蛋白粉水解最佳条件为：酶解用酶量4.5g,酶解温度为46℃,酶解时间为7.5h,酶解的pH值为10.5,活性炭作用于水解液时由室温升至80℃所需最佳时间为6～8min。
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| 关 键 词： | 藏羊血 酶解 脱色 蛋白粉 |
Study on Edible Protein Powder from Tibetan Sheep Blood by Enzymatic Hydrolysised Method |
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| Hu Yong et al..Study on Edible Protein Powder from Tibetan Sheep Blood by Enzymatic Hydrolysised Method[J].Chinese Qinghai Journal of Animal and Veterinary Sciences,2011,41(5):14-15. |
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| Authors: | Hu Yong |
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| Institution: | Hu Yong et al.(Qinghai Academy of Animal and Veterinary Sciences,Xining,810016) |
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| Abstract: | Orthogonal tests with four factors and three levels were applied for the study to analysis enzymatic hydrolysis process from Tibetan sheep blood.The results indicated that amount of enzyme is 4.5g,temperature,time and pH of enzymatic hydrolysis is 46℃,7.5h and 10.5 separately.Hydrolysate temperature by active carbon is from room temperature up to 80℃ and the optimal time is 6～8mins |
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| Keywords: | Tibetan sheep blood enzymatic hydrolysis decolor Protein powder |
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