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

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (8): 200-204.

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

CHEN Yan, WANG Ming-Rong, Shen-Jie

1.School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621000,China;2.Sichuan Industrial Institute of Antibiotics,Sino-pharm Group,Chengdu 610051,China

Online:2006-08-15 Published:2011-10-14

Abstract

Abstract: 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.

Key words: , hairtail； protein； hydrolysis； enzyme； citric acid； multi-hydrolysis； amino nitrogen；

CHEN Yan, WANG Ming-Rong, Shen-Jie. Acidic and Enzymatic Multi-hydrolysis Process Optimization of Low Value Fish Protein[J]. FOOD SCIENCE, 2006, 27(8): 200-204.

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

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