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水产hap
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     TOURNAL OF FISHERIES OF CHINA
     水产学报
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     Current Research Status of Fishery Product Seasoner
     水产调味料概述
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     Using MTT colorimetric method, we can select the highest concentration of HAP-Sol to exclude the PH influence.
     不同浓度的HAP-S。
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     HAp dosage 2g;
     HAp用量为2g;
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The bienzyme method used to hydrolyze four aquatic species such as Sesacma,Perna viridis L., Pinctada martensii D., and Harengula zunasi B. for the preparation of aquatic Hydrolyzed Animal Protein(HAP) was studied. The bienzyme involves B.Subctls neutral proteinase with activity 10 5 μ/g and pepsin with activity 3 000 μ/g. The degree of hydrolysis by the bienzyme method was 43.4% for Sesacma, 82.0% for Perna viridis L.,82.6% for Pinctada martensii D.,and 93.6% for Harengula zunasi B..Moreover,the deodorization...

The bienzyme method used to hydrolyze four aquatic species such as Sesacma,Perna viridis L., Pinctada martensii D., and Harengula zunasi B. for the preparation of aquatic Hydrolyzed Animal Protein(HAP) was studied. The bienzyme involves B.Subctls neutral proteinase with activity 10 5 μ/g and pepsin with activity 3 000 μ/g. The degree of hydrolysis by the bienzyme method was 43.4% for Sesacma, 82.0% for Perna viridis L.,82.6% for Pinctada martensii D.,and 93.6% for Harengula zunasi B..Moreover,the deodorization and debitterization of hydrolyzed solutions by means of yeast powder and flavourease were also studied in this papaer. Through the processes of deodorization ,debitterization, and concentration or spray drying, a high quality product of HAP with good smell and deliciate flavour was prepared, which can be used as food additive.

本文研究了以价廉的相手蟹、翡翠贻贝、马氏珍珠贝和青鳞鱼为原料,采用双酶法水解它们的蛋白质,经减压浓缩或喷雾干燥制作水产HAP的工艺。结果表明:(1)四种水产原料的蛋白质水解度分别为43.4%、82.0%、82.6%和93.6%;(2)水解液的脱臭除腥方法以酵母较好,脱苦以风味酶效果最佳。水产HAP使用方便、价廉物美,具有独特的海鲜风味和特殊的营养保健功能,是一种营养保健型的食品添加剂。

As1389protease and pepsin were used for enzymatic hydrolysis of silver carp meat step by step to obtain the aquatic HAP of hig h deg ree of protein hydrolysis.The optimal hydrolytic parameters were determined.

以枯草杆菌中性蛋白酶、胃蛋白酶对鲢鱼鱼肉蛋白进行分步酶解,得到较高蛋白质水解度的水产HAP,并确定了最适宜的工艺参数。

 
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