Study on Relationship Between Heat Denaturation Level and Enzymatic Hydrolysis of Low-price Fish Protein

Abstract

Abstract: The denaturation level and content of -SH in different thermal treatment and the effect of enzymatic hydrolysis of low-price fish protein were studied in this article. Differential scanning calorimetry(DSC) thermal curves showed that denaturation level rose while increasing processing temperature or prolonging time. Treatment of 80℃ for 10min has led to denaturation level of 98.31%. The hydrolysis results indicated that besides 60℃, 80℃ and 100℃, the other treatment was disadvantageous to enzyme hydrolyzing. The -SH content was in good linear relationship with that of TCA-soluble nitrogen.

Key words: thermal denaturation, fish protein, enzyme hydrolysis

LI Yuan, LIU Tong-Xun, WANG Yong-Jiang, ZHAO Mou-Ming. Study on Relationship Between Heat Denaturation Level and Enzymatic Hydrolysis of Low-price Fish Protein[J]. FOOD SCIENCE, 2005, 26(5): 50-53.

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Study on Relationship Between Heat Denaturation Level and Enzymatic Hydrolysis of Low-price Fish Protein

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