PRODUCTION OF FISH-PROTEIN HYDROLYSATES WITH BACTERIAL PROTEASES - YIELD AND NUTRITIONAL-VALUE

被引：84

作者：

REBECA, BD ^{[1
]}

PENAVERA, MT ^{[1
]}

DIAZCASTANEDA, M ^{[1
]}

机构：

[1] NATL AUTONOMOUS UNIV MEXICO,IST INVEST BIOMED,DEPT BIOTECNOL,MEXICO CITY 04510,DF,MEXICO

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05268.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Three bacterial proteases were selected for their activity on casein per unit cost. Conditions for inactivation were determined. Fish protein was hydrolyzed without water addition. Protein was solubilized faster with Pescalase 560 than with HT-200 or Protease N. Increase of protease concentration was associated with a quadratic increase in soluble nitrogen. Yields of 13 to 15% in terms of whole fish were obtained at the pilot plant. Products contained 83 to 86% protein of which 70 to 80% was soluble. Reactive lysine was 70 to 85%. Nutritional evaluation with rats indicated hydrolysates had 10 to 15% lower nutritional value than casein. Results suggest fish protein hydrolysates can be used in the food industry for their solubility and nutritional value.

引用

页码：309 / 314

页数：6

共 28 条

[11]

Godfrey T, 1983, IND ENZYMOLOGY

[12]

HALE MB, 1974, MAR FISH REV, V36, P15

[13] REACTIVE LYSINE IN FOODSTUFFS AS MEASURED BY A RAPID DYE-BINDING PROCEDURE [J].

HURRELL, RF ;

LERMAN, P ;

CARPENTER, KJ .

JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1221-&

[14]

HURT HD, 1975, PROTEIN NUTRITIONAL

[15] 2 NEW METHODS OF DEBITTERING PROTEIN HYDROLYSATES AND A FRACTION OF HYDROLYSATES WITH EXCEPTIONALLY HIGH CONTENT OF ESSENTIAL AMINO-ACIDS [J].

LALASIDIS, G ;

SJOBERG, LB .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) :742-749

[16]

LITTLE TM, 1977, AGR EXPT DESIGN ANAL

[17]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

[18]

MACKIE IM, 1982, PROCESS BIOCHEM, V20, P26

[19]

MCLAUGHL.JM, 1972, CEREAL SCI TODAY, V17, P162

[20]

Petersen B.R, 1981, ENZYMES FOOD PROCESS, P149

← 1 2 3 →