CAJ | 학술논문

比较几种螺旋藻的脱腥方法,包括遮蔽法,加热法,发酵法以及遮蔽法与加热法的混合脱腥法的脱腥效果.研究表明:各种方法均具有一定脱腥效果,以添加β-环糊精在加热的情况下脱腥效果最佳.其最佳的脱腥条件为:β-环糊精添加量4g/L,水浴温度为30℃,水浴时间40 min.在该条件下进行脱腥,不仅脱腥和护色效果较佳且不会导致螺旋藻蛋白质的变性.
비교궤충라선조적탈성방법,포괄차폐법,가열법,발효법이급차폐법여가열법적혼합탈성법적탈성효과.연구표명:각충방법균구유일정탈성효과,이첨가β-배호정재가열적정황하탈성효과최가.기최가적탈성조건위:β-배호정첨가량4g/L,수욕온도위30℃,수욕시간40 min.재해조건하진행탈성,불부탈성화호색효과교가차불회도치라선조단백질적변성.
The research compared several kind of methods which can eliminate the fishy smell of spirulina,including the shelter, the heating, the zymotechnics as well as the shelter and the heating mix and the shelter medicinal preparation mix escaped rank escapes the rank effect. The research showed that: each method had good effect, but used β-CD to eliminate the fishy smell in the water bath was the best, 4 g/L β-CD, 30℃ heating temperature and 40 min heating time, in this situation, spirulina can keep the color well, and did not cause the protein denaturation.