刺参内脏蛋白酶解液脱色脱腥工艺研究.pdfVIP

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刺参内脏蛋白酶解液脱色脱腥工艺研究.pdf

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刺参内脏蛋白酶解液脱色脱腥工艺研究

Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences (Yantai 264003) Abstract Protein hydrolysate was prepared from sea cucumber (Stichopusjaponicus) viscera by enzymolysis, its popularization and application was limited by unpleasant color and odor. Taking sensory value, loss rate of peptide and recovery rate of biological activity as indexes, the effect of decolorization and deodorization of the enzymolysis products by powered activated carbon was investigated by single factor test and orthogonal test. Results showed that the optimal conditions of decolorization and deodorization was powered activated carbon was 1.5%, temperature was 30 , time was 10 min, and pH was 5.0, under which the sensory value was 8, loss rate of peptide was 20.20%, and recovery rate of biological activity was 74.04%. The quality of protein hydrolysate was improved. Keywords sea cucumber; viscera; hydrolysate; decolorization; deodorization