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水产蛋白资源的酶解利用研究现状与展望
引用本文:王龙,叶克难.水产蛋白资源的酶解利用研究现状与展望[J].食品科学,2006,27(12):807-812.
作者姓名:王龙  叶克难
作者单位:中山大学生命科学学院;
摘    要:水产蛋白的控制酶解是实现低值水产品和水产加工副产物高值化利用的主要途径,本文介绍了酶解所用工具酶的选择、酶解工艺过程和酶解产物的应用,综述了国内外水产蛋白资源的酶解利用概况,展望了水产蛋白酶解利用的研究及应用趋势。

关 键 词:水产蛋白资源    控制酶解    高值化  
文章编号:1002-6630(2006)12-0807-06
收稿时间:2005-10-30
修稿时间:2005-10-30

Enzymatic Hydrolysis of Aquatic Proteins:A Review
WANG Long,YE Ke-nan.Enzymatic Hydrolysis of Aquatic Proteins:A Review[J].Food Science,2006,27(12):807-812.
Authors:WANG Long  YE Ke-nan
Affiliation:School of Life Science, Sun Yat-sen University, Guangzhou 510275, China
Abstract:Enzymatic hydrolysis of aquatic proteins in controlled conditions is one of the most important ways to increase values of the low-value aquatic products and of the by-products in aquatic product processing.The choice of enzymes, the flowsheet for enzymatic hydrolysis, the reaction mechanism of enzymatic hydrolysis and the applications of enzymatic hydrolysates were introduced in this paper. The general situation of the utilization of aquatic proteins by enzymatic hydrolysis was reviewed. Meanwhile, the research and application trends of enzymatic hydrolysis of aquatic protein resourses were envisaged in this review.
Keywords:aquatic protein resource  controlled enzymatic hydrolysis  value-increment
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