水产品加工中蛋白酶的应用进展

我国水域辽阔,水产资源十分丰富,水产品产量已连续23年位居世界首位,水产养殖总量约占全球20%。传统加工工艺处理水产品具有加工利用率低、副产物较高、经济效益差等缺点。将蛋白酶技术应用于水产品加工,可有效提升产品品质,提高资源利用率。目前国内外对蛋白酶在水产品中应用的研究,主要集中于利用蛋白酶获得功能性多肽和氨基酸;通过分解蛋白质破坏组织内部结构得到高产优质鱼油;通过外加蛋白酶缩短鱼露发酵时间。另有少数学者研究发现,蛋白酶水解产物可以作为新型鱼糜抗冻剂。水产品加工过程中的副产物是水产品开发过程中迫切需要解决的难题,利用蛋白酶技术,可将副产物加工成具有较高营养价值的鱼油、鱼露等产品。本文主要综述了蛋白酶种类及其在水产品加工中的研究进展。

Application progress of protease in processing of aquatic product

The marine resources are very rich in China. Aquatic products output of China has ranked first in the world for 23 consecutive years, and the total aquaculture has accounted for about 20% of global. Proteases digestion technology is widely used to improve product efficiency and product quality on the processing of aquatic products. Research shows that protease can be used to product functional peptides and amino acids. High yield and high quality fish oil can be obtain by protease which can destroy the internal structure of protein organization. Adding protease shortened fish sauce fermentation time. A few studies have shown the denaturation of surimi protein might be suppressed by the addition of the hydrolysates. Much amount of byproducts from marine processing every year, how to rise utilized efficiency of marine byproducts is a matter of great significance for reducing pollution. This paper reviews the kinds of proteases and the appilcation status of proteases.