鱼蛋白酶水解物制备及其生物学评价

STUDIES ON PREPARATION OF ENZYMIC FISH PROTEIN HYDROLYSATE AND ITS BIOLOGICAL EVALUATION

提出用枯草杆菌中性蛋白酶水解，从Ｅｎｇｒａｕｌｉｓｊｏｐｏｎｉｃｕｓ中提取鱼蛋白酶水解物。指出依次用活性炭和β－环糊精处理水解物可以去苦味，可溶性氮产率达８９．８０％。水解物氨基酸组成平衡，游离氨基酸占总氨基酸６２．７０％。并对水解物作出生物学评价。通过大鼠氮平衡试验和生长试验表明，水解物具有较高营养价值。可以认为，该鱼蛋白水解物可用作手术前后病人的要素饮食或要素饮食添加剂。

Fish protein hydrolysate was produced from anchovy Engraulis japonicusby treatment with neutral proteinase of Bacillus subtilis.The hydrolysate wasdebittered by treatment with active carbon and 8-cyclodextrin consecutively.The yield of soluble nitrogen was up to 89.80%, and the hydrolysate had abalanced amino acid composition and a free amino acid con'tent of 62.70%. Thebiological evaluations of hydrolysate in nitrogen balance experiments andgrowth experiments on rats showed that the hydrolysate has a high nutritionalvalue.It is concluded that the fish protein hydrolysate can be used as an elemental diet or a supplement to elemental diets for pre- or post-operative patients.