生物技术进展 ›› 2014, Vol. 4 ›› Issue (1): 17-21.DOI: 10.3969/j.issn.2095-2341.2014.01.04.

• 进展评述 • 上一篇    下一篇

蛋白酶在水产品加工中的应用研究进展

俞丽娜,邵兴锋*   

  1. 宁波大学食品科学与工程系, 浙江 宁波 315211
  • 收稿日期:2013-10-11 出版日期:2014-01-25 发布日期:2013-11-06
  • 通讯作者: 邵兴锋,副教授,主要从事食品贮藏与保鲜研究。E-mail:shaoxingfeng@nbu.edu.cn
  • 作者简介:俞丽娜,硕士研究生,主要从事食品贮藏与保鲜研究。
  • 基金资助:

    国家星火计划项目(2013GA701038)资助。

The Application of Proteases on the Processing of Aquatic Products

YU Li-na, SHAO Xing-feng   

  1. Department of Food Science and Engineering, Ningbo University, Zhejiang Ningbo 315211, China
  • Received:2013-10-11 Online:2014-01-25 Published:2013-11-06

摘要: 传统加工技术使得低值水产品和加工下脚料无法充分利用,造成资源的浪费 。蛋白酶酶解技术作为一种安全、高效和快捷的加工技术广泛应用于水产加工中, 可提高产品利用率和产品质量。本文综述了目前蛋白酶在低值水产品及水产加工下 脚料中的应用现状,主要介绍了其在生产水解鱼蛋白、提取生物活性物质和生产水 产调味品中的应用,提出了蛋白酶酶解过程中的注意事项,并对今后其在水产品加 工中的发展方向做了展望,以期能为水产品加工中蛋白酶的应用提供参考。

关键词: 蛋白酶, 水产品, 加工, 应用

Abstract: Low-value aquatic products and by-product of fish can not be fully utilized by traditional processing technology, resulting in a waste of resources. As a safe, efficient and speedy processing technology, proteases digestion technology is widely used to improve product efficiency and product quality on the processing of aquatic products. This paper reviews the application status of proteases on the processing of low-value aquatic products and by-product of fish, especially in hydrolyzing fish protein, extracting biologically active substances and preparing aquatic flavouring. It also proposed some precautions on the processing of protease digestion and predicted the development of proteases aim to as a reference for aquatic products processing.

Key words: proteases, aquatic product, processing, application