[1]霍奕璇.低值鱼调味品发酵过程中分子量分布的变化[J].中国调味品,2018,(7):80-83.[doi:10.3969/j.issn.1000-9973.2018.07.017]
　HUO Yi-xuan.Changes of Molecular Weight Distribution during Fermentation of Low-value Fish Condiments[J].CHINA CONDIMENT,2018,(7):80-83.[doi:10.3969/j.issn.1000-9973.2018.07.017]
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低值鱼调味品发酵过程中分子量分布的变化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
80-83
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Changes of Molecular Weight Distribution during Fermentation of Low-value Fish Condiments
文章编号:
1000-9973(2018)07-0080-04
作者:
霍奕璇
(辽宁省鞍山市工业研究院,辽宁 鞍山 114000)
Author(s):
HUO Yi-xuan
(Anshan Industrial Institute in Liaoning Province,Anshan 114000,China)
关键词:
低值鱼调味品; 发酵; 分子量分布
Keywords:
low-value fish condiments; fermentation; molecular weight distribution
分类号:
TS201.5
DOI:
10.3969/j.issn.1000-9973.2018.07.017
文献标志码:
A
摘要:
以低值鱼为原料，菌种比例按照As3.042: As3.350为3:1进行发酵调味品。在发酵过程中，跟踪测定其分子量变化。发酵90天时经Sephadex G-50分离出4种组分，其分子量分别为33193.27，13336.75，6430.578，1137.274 Da。发酵180天时，分离分子量为30300.51，14609.99，6430.578，1004.015 Da。
Abstract:
Using low-value fish as raw material, the ratio of bacteria to fermented condiments is as follows: As 3.042: As 3.350 is 3:1.Track changes in molecular weight during fermentation.Four components are isolated by Sephadex G-50 at 90 days of fermentation. The molecular weights are 33193.27, 13336.75, 6430.578, and 1137.274 Da respectively. After 180 days of fermentation, the separation molecular weight is 30300.51, 14609.99, 6435.578, 1004.015 Da.

参考文献/References:

[1]上海市酿造科学研究所．发酵调味品生产技术[M]．北京：中国轻工业出版社，2007． [2]作者.发酵调味品生产技术（中册）[M]．北京：轻工业出版社．1979． [3]杜连祥,路福平.微生物学实验技术[M].中国轻工业出版社,2010:4-12. [4]Andrews P. The gel-filtration behaviour of proteins related to their molecular weights over a wide range [J]. Biochemietry, 1995, 96: 595-606. [5]图3,4无英文，图11没有，文献1-3年限

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更新日期/Last Update: 2018-08-08