蛋白酶在水产品加工中的应用研究进展  

The Application of Proteases on the Processing of Aquatic Products

作　　者：俞丽娜[1] 邵兴锋[1] 

机构地区：[1]宁波大学食品科学与工程系,浙江宁波315211

出　　处：《生物技术进展》2014年第1期17-21,共5页Current Biotechnology

基　　金：国家星火计划项目(2013GA701038)资助

摘　　要：传统加工技术使得低值水产品和加工下脚料无法充分利用,造成资源的浪费。蛋白酶酶解技术作为一种安全、高效和快捷的加工技术广泛应用于水产加工中,可提高产品利用率和产品质量。本文综述了目前蛋白酶在低值水产品及水产加工下脚料中的应用现状,主要介绍了其在生产水解鱼蛋白、提取生物活性物质和生产水产调味品中的应用,提出了蛋白酶酶解过程中的注意事项,并对今后其在水产品加工中的发展方向做了展望,以期能为水产品加工中蛋白酶的应用提供参考。Low-value aquatic products and by-product of fish can not be fully utilized by traditional processing technology, resulting in a waste of resources. As a safe, efficient and speedy processing technology, proteases digestion technology is widely used to improve product efficiency and product quality on the processing of aquatic products. This paper reviews the application status of proteases on the processing of low-value aquatic products and by-product of fish, especially in hydrolyzing fish protein, extracting biologically active substances and preparing aquatic flavouring. It also proposed some precautions on the processing of protease digestion and predicted the development of proteases aim to as a reference for aquatic products processing.

关 键 词：蛋白酶 水产品 加工 应用 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]