鳀鱼蛋白粉制备工艺研究

以鳀鱼为对象,以鳀鱼内源酶自溶结合复合外源蛋白酶多酶法深度酶解作为关键控制点,研究了鳀鱼蛋白粉的制备新工艺。结果表明,鳀鱼在55℃,pH 8.0条件下内源蛋白酶自溶6 h,调解pH 7.0,再加入外源蛋白酶(0.1%复合蛋白酶+0.1%风味蛋白酶),55℃酶解24 h,酶解效果最佳。采用该工艺制备的鳀鱼蛋白粉,蛋白质含量高达82.8%,脂肪含量为0.8%。蛋白粉呈乳白色粉末,香味浓郁,无苦味,可速溶于水,是理想的高蛋白低脂肪的健康配料,可用作海鲜调味料基料和保健品配料的基料。

The Preparation of Anchovy Engraulis joponicus Protein Powder

In this paper, study the anchovy （Engraulis japonicus） preparation of protein powder. Endogenous enzymes to anchovy autolysis binding complex depth of exogenous protease enzymatic hydrolysis as many critical control points. The results showed that the anchovy at 55℃, pH 8.0 conditions endogenous protease autolysis 6 h, mediation pH 7.0, then add exogenous protease （0.1% flavor 0.1% protease protease）, 55 ~C en- zymatic 24 h. The best enzyme solution. Preparation of anchovies with fish balls in the white powder, protein content as high as 82.8%, 0.8% fat content. Protein powder is milky white, rich flavor, no bitterness, can be instant in water, is ideal for the health of high-protein low-fat ingredients, seafood seasoning can be used as base material and health care products base ingredients.