鳀鱼的酶解加工利用  

Enzymatic Hydrolysis,Processing and Utilization of Anchovy

作　　者：康从民[1] 王新宇[1] 吕英波[2] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042 [2]山东建筑大学机电工程学院,山东济南250101

出　　处：《化学与生物工程》2011年第3期74-77,共4页Chemistry & Bioengineering

基　　金：国家自然科学基金资助项目(21072111);山东省高等学校科技计划项目(J09LC20);青岛市科技计划基础研究项目(09-1-3-74-JCH)

摘　　要：鳀鱼富含蛋白质,因为极易受损腐烂以及加工技术不成熟,其利用价值相对较低。随着人们对健康食品的关注,鳀鱼的精深加工越来越引起人们的重视。介绍了酶水解鳀鱼蛋白制备不同活性肽的相关研究进展,综述了产物活性肽在食品、医学等领域的应用,并对今后的研究前景进行了展望。Anchovy is rich in protein.However,because it is easily decayed,and its processing technology is immature,anchovy is unused or has a low utilization value.With the concerns of healthy food,deep processing of anchovy has been paid to more and more attention.In this paper,the enzymatic hydrolysis of anchovy protein producing active peptides is described,and the applications of the peptides in food and medicine are reviewed.The research prospect in this field is also predicted.

关 键 词：鳀鱼蛋白 酶解 加工利用 

分 类 号：TQ936.1[化学工程]