CAJ | 학술논문

试验证明，脂肪酶酶解血浆中的脂肪能够降低血浆蛋白粉中的腥味。通过单因素试验，研究了加酶量、酶解时间和酶解温度对血浆蛋白粉酶解脱腥效果的影响；在单因素试验的基础上，再通过正交试验优化血浆蛋白粉酶解脱腥工艺条件。得到脂肪酶酶解血浆液脱腥工艺的最优工艺条件为酶解温度45℃，酶解时间60 min，每1 L血浆液中加入脂肪酶0.125 g （50×104 U/g）。
시험증명，지방매매해혈장중적지방능구강저혈장단백분중적성미。통과단인소시험，연구료가매량、매해시간화매해온도대혈장단백분매해탈성효과적영향；재단인소시험적기출상，재통과정교시험우화혈장단백분매해탈성공예조건。득도지방매매해혈장액탈성공예적최우공예조건위매해온도45℃，매해시간60 min，매1 L혈장액중가입지방매0.125 g （50×104 U/g）。
Lipase experiments proved that fat hydrolyzed of plasma induced by addiation of lipase can reduce the flavor of odor. The effects on deodourization plasma protein are studied by single factor experiment with different concentration , enzymatic time and temperature of lipase. Then, the deodourization process of plasma protein by lipase hydrolysis is potimized through the orthogonal experiment. The result indicates that the optimum conditions are obtained as follows: 1 L plasma liquid is hydrolyzed for 60 min at 45℃with addition of 0.125 g lipase (50×104 U/g) .