低值鱼蛋白的酸酶复合水解工艺研究  

Acidic and Enzymatic Multi-hydrolysis Process Optimization of Low Value Fish Protein

作　　者：陈彦[1] 王明蓉 沈洁[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621000 [2]中国医药集团四川抗菌素工业研究所,四川成都610051

出　　处：《食品科学》2006年第8期200-204,共5页Food Science

摘　　要：对低值鱼蛋白原料以及鱼加工下脚蛋白料等的蛋白适度水解工艺进行了研究,探讨了酸催化水解处理、蛋白酶酶解处理的最佳工艺条件;获得了先以柠檬酸进行催化水解处理,再以胰蛋白酶、木瓜蛋白酶两种酶的特定比例混合进行酶解处理的两步水解新工艺,即酸水解后再加两种酶以特定比例混合进行酶解的复合水解工艺。Acidic and enzymatic hydrolysis processes of low value fish protein from small hairtail and offal of fisheries were investigated. Conditions for acidic and enzymatic hydrolysis of fish protein were optimized and a multi-process of acidic and enzymatic hydrolysis was developed. This process consists of pre-treatment of hairtail and offal by citric acid, followed by hydrolysis with trypsin in a proper proportion with respect to papain.

关 键 词：带鱼 蛋白质 水解 酶 柠檬酸 复合水解 氨基氮 

分 类 号：TQ464.7[化学工程—制药化工] TQ936.1