鸡血酶解工艺条件的研究
Meat Research（2010）
Abstract
以新鲜鸡血为主要原料,研究了酶法水解的工艺条件。研究表明新鲜鸡血用AS1.398中性蛋白酶在水解液初始pH值为7.0,水解温度为50℃,酶用量为8000U/g,鸡血浓度为50%的条件下水解4h,水解后的血液灭酶、离心加入活性碳进行脱色除腥。
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Key words
enzymatic hydrolysis,chicken-blood,technological conditions
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