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首页> 外文期刊>Journal of Aquatic Food Product Technology >Use of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Head as Peptone for Vibrio anguillarum and Optimization Using Response Surface Method (RSM)
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Use of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Head as Peptone for Vibrio anguillarum and Optimization Using Response Surface Method (RSM)

机译:使用银鲤(Hypophthalmichthys molitrix)头水解产物作为蛋白an用于鳗弧菌和使用响应面法(RSM)进行优化

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摘要

The objective of this study was to produce fish peptone (FP) from silver carp (Hypophthalmichthys molitrix) heads by Alcalase® hydrolysis in order to use for growing Vibrio anguillarum instead of the standard peptones applied in the commercial media. An optimization of the FP to be used as culture media was also carried out using the response surface method (RSM). According to the results, the degree of hydrolysis and protein percentage after 24 h was 37.68 mg/mL and 20.74%, respectively. The adjustment of the quadratic model with the experimental data was satisfactory. The analysis of variance showed a high coefficient of determination value (0.930). The results of fish protein hydrolysates also showed that fish by-products modified by enzymatic procedures can be used as low cost nitrogen sources for bacterial growth.View full textDownload full textKeywordssilver carp, peptone, Alcalase, response surface methodRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/10498850.2011.562064
机译:这项研究的目的是通过Alcalase®水解从silver鱼(Hypophthalmichthys molitrix)头生产鱼蛋白ept(FP),以便用于生长鳗an弧菌而不是在商业培养基中使用标准蛋白ept。还使用响应面法(RSM)对用作培养基的FP进行了优化。根据该结果,24小时后的水解度和蛋白质百分比分别为37.68mg / mL和20.74%。用实验数据对二次模型进行调整是令人满意的。方差分析显示确定值的系数高(0.930)。鱼蛋白水解产物的结果还表明,经酶促程序修饰的鱼副产物可以用作细菌生长的低成本氮源。查看全文下载全文关键词鱼,蛋白ept,Alcalase,响应面法相关var addthis_config = {ui_cobrand:“泰勒和弗朗西斯在线”,services_compact:“ citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,更多”,发布号:“ ra-4dff56cd6bb1830b”};添加到候选列表链接永久链接http://dx.doi.org/10.1080/10498850.2011.562064

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