LIU Zhen-feng, DAI Sheng-jia, HUANG Xiao-ming, LV Wei-jin, CHEN Shi-guo, YE Xing-qian. Effect of activated carbon on decolorization of squid skin protein hydrolysate[J]. Science and Technology of Food Industry, 2015, (16): 261-265. DOI: 10.13386/j.issn1002-0306.2015.16.045
Citation: LIU Zhen-feng, DAI Sheng-jia, HUANG Xiao-ming, LV Wei-jin, CHEN Shi-guo, YE Xing-qian. Effect of activated carbon on decolorization of squid skin protein hydrolysate[J]. Science and Technology of Food Industry, 2015, (16): 261-265. DOI: 10.13386/j.issn1002-0306.2015.16.045

Effect of activated carbon on decolorization of squid skin protein hydrolysate

  • This study aims at optimizing the decolorization conditions for hydrolysis of squid skin protein. 14 activated carbons from different companies were selected to decolorize the squid skin protein hydrolysate. The decoloring condition of activated carbon was optimized with orthogonal test on the basis of single factor test,according to the decoloring rate and loss rate of protein. The results showed that active carbon-8 had the best decoloring effect and lower loss rate of protein. The sequences of every factors for decolorization rate were activated carbon content >time >p H >temperature,and for loss rate of protein were activated carbon content >temperature>p H>time. The optimum decoloring conditions were activated carbon 0.3%(w/v),p H4.5,temperature45 ℃ and time 60 min. The decoloring rate reached 86.78% and the loss rate of protein was 17.94% under the optimal conditions.
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