鱼内脏蛋白水解物的制备及其生理活性研究进展  

Progress of Preparation and Physiological Activity of Fish Visceral Protein Hydrolysates

作　　者：黄苹 袁美兰 赵利 江勇 白春清 陈丽丽 HUANG Ping;YUAN Meilan;ZHAO Li;JIANG Yong;BAI Chunqing;CHEN Lili(National R&D Branch Center for Fresh Processing(Nanchang),College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China)

机构地区：[1]国家淡水鱼加工技术研发分中心(南昌),江西科技师范大学生命科学学院,江西南昌330013

出　　处：《食品工业科技》2022年第18期408-415,共8页Science and Technology of Food Industry

基　　金：江西省科技厅科技支撑重大项目(20152ACF60008);江西省教育厅科技项目(GJJ150820);江西省现代农业产业技术体系建设专项资金资助(赣财教指2013-258);国家农业科技成果转化项目(国科办农[2014]42号);江西省水产品加工及安全控制工程研究中心开放基金项目(KFJJ2101,KFJJ2102)。

摘　　要：鱼内脏是鱼类加工的主要副产物之一,通常被认为是低价值资源,绝大部分被丢弃。鱼内脏含有较高含量的蛋白质,水解后得到的蛋白水解物(FPH)具有抗氧化、降血糖、抗炎、降血压等功能活性,可作为潜在的功能性成分和食品添加剂。本文对鱼内脏蛋白水解物的制备工艺和生理活性研究现状进行了综述,以期为鱼内脏的深度加工利用提供参考。Fish viscera are one of the main by-products of fish processing, and often considered a low value resource, so they are mostly discarded. Fish viscera contain high levels of protein, and fish protein hydrolysates(FPH) have functional activities such as antioxidant, hypoglycemic, anti-inflammatory, and blood pressure reduction, and can be used as a potential functional ingredient and food additive. This paper reviews the research status of the preparation process and physiological activity of the hydrolysates of fish viscera protein in order to provide reference for the deep processing and utilization of fish viscera.

关 键 词：鱼内脏 副产物 生理活性 蛋白水解物 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]