鱼类蛋白质酶水解研究进展  

Research progress in enzymatic hydrolysis of fish protein

作　　者：褚忠志[1] 于新[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]仲恺农业技术学院轻工食品学院,广东广州510225

出　　处：《仲恺农业技术学院学报》2007年第3期66-70,共5页Journal of Zhongkai Agrotechnical College

基　　金：广东省科技计划(2005B20401002)资助项目

摘　　要：对鱼类蛋白质酶水解的各种方法与原理、水解产物苦味形成机理及其强度的影响因素、脱除苦味的方法与机理以及水解产物中活性与功能物质的分离、提取方法等方面的研究进展进行了综述,并对存在的问题与今后的研究方向进行了讨论与展望.The methods and principles for enzymatic hydrolysis of fish protein were introduced, and the mechanism of bitterness forming and the influential factors on its strength of hydrolysates were reviewed. The methods of debittering and isolation, extraction of active and functional components from hydrolysates were also discussed. Additionally, some suggestions on the future research field was given.

关 键 词：鱼类蛋白质 酶水解 苦味物质 活性肽 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]