FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 68-73.doi: 10.7506/spkx1002-6630-200924012

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Preparation Processing of Amino Acids from Silver Carp

LIU Jin-long1,2,ZHENG Xiao-jiang1,CHENG Jia-gang2   

  1. 1. Key Laboratory of Biologic Resources Protection and Utilization of Hubei Province, Enshi 445000, China;
    2. School of Biological Science and Technology, Hubei Institute for Nationalities, Enshi 445000, China
  • Received:2009-08-23 Online:2009-12-15 Published:2010-12-29
  • Contact: LIU Jin-long1 E-mail:liujl1618@163.com

Abstract:

Amino acids are important medical products and nutritional supplements. Many drugs and health products also use amino acids as raw materials. Carp is a good raw material resource for amino acids due to plentiful resource of freshwater carp in China and its high protein content. In order to resolve problems corresponding to low extraction rate using traditional acid hydrolysis, a novel design with combinatorial traditional and untraditional ideas was applied to amino acid production. Papain, acidic protease, alkaline protease, and silver carp enzyme were explored to produce amino acids through single factor and orthogonal experiments. Results indicated that extraction rate for amino acids were 27.3% by silver carp enzyme, 15.4% by papain, 13.1% by acidic protease and less than 1% by alkaline protease. All of these investigations provided important reference values to industrial production of amino acids.

Key words: silver carp amino acid, hydrolysis process, optimization

CLC Number: