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Journal of Fishery Sciences of China
2001,8
(3)
81-85
碱性脂肪酶酶解鲐碎肉脂肪的研究
作 者：
吴汉民;沈莲清;桑卫国;董明敏;黄晓春;黄光荣
单 位：
杭州应用工程技术学院;宁波大学食品科学研究所
关键词：
扩展青霉PF868;碱性脂肪酶;酶解;鲐碎肉;干基残脂率
摘 要：
采用扩展青霉 (Penicilliumexpansum )PF868产生的碱性脂肪酶为酶源 ,酶解脱脂鲐碎肉 ,其最适条件为 :32～ 34℃ ,pH 9.3,酶活浓度 4 0u/ml,碎肉的质量与酶液体积比为 1g∶5ml,脱脂时间 5 0min。鲐碎肉的干基残脂率低于 4 .0 %。
译 名：
Hydrolysis of lipids in chub mackerel surimi using alkaline lipase
作 者：
WU Han-min 1, SHEN Lian-qing 2, SANG Wei-guo 1, DONG Ming-min 1, HUANG Xiao-chun 1, HUANG Guang-rong 2 (1.Food Science Institute, Ningbo University, Ningbo 315211, China; 2. Applied Engineering and Technology Institute, Hangzhou 310035, China)
关键词：
Penicillium expansum PF868; alkaline lipase; enzymic hydrolysis; chub mackrel surimi, lipid residue rate
摘 要：
Using alkali lipase produced from Penicillium expansum (PF868) as an enzyme source to degrease surimi of chub mackerel, the optimum degreasing conditions are: temp.32～34℃, pH 9.3, enzyme activity 40 u.ml -1 , and the ratio between the surimi mass and the volume of enzyme solution is 1∶5 (20 g∶100ml), degreasing time 50min. The lipid residue rate in the surimi is lower than 4.0% on dry basis.
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