酶解鲐鱼蛋白制备低分子肽制品

Preparation of low-molecular weight peptide from macherel by enzymatic hydrolysis

介绍了以鲐鱼为原料 ,采用双酶水解技术 ,制备高质量的低分子肽粉末制品的最佳工艺。对鲐鱼水解液 4种脱苦脱腥的方法进行了比较 ,认为活性碳脱除法既可脱腥 ,又可脱苦、脱色 ,是鲐鱼水解液脱苦脱腥较好的方法。经正交试验得其最佳组合 :每升水解液中活性碳的用量为 1 0 g;时间为 40 min;温度为 40℃。制品为一种淡黄色粉末 ,含有较多的二肽、三肽等低分子肽 ,氨基酸种类齐全 ,富含人体所需矿物质元素的高质量的食品原料。

The best technology of preparing high\|quality low\|molecular weight peptide from macherel has been developed by bienzymatic hydrolysis. Four methods of removing fishness and bitlerness are compared, which shows that adding 10g activated carbon at 40℃ for 40 minutes can remove not only fishness but also bitterness and color. It is a good way of defishness and debitterness in the hydrolysis of macherel.