Preparation Of Silver Carp Protein By Enzymatic Method
Keywords
Silver Carp, Enzymatic Hydrolysis, Microwave Thawing, Neutral Protease, Flavor Protease, Activated Carbon, Deodorization
Abstract
comparative study was conducted on the hydrolysis effect of several proteases on the hydrolysis of silver carp muscle after microwave thawing. For single-enzyme hydrolysis, neutral protease was selected as the most suitable enzyme to hydrolyze silver carp muscle. An orthogonal experiment was used to determine that the optimal hydrolysis conditions were a temperature of 50¡ãC and an enzyme dosage of 0.5 %, pH 7.0, hydrolysis for 3 hours, material ratio 1:2, the protein recovery rate can reach 90.60%; dual-enzyme hydrolysis uses neutral protease and flavor protease, and orthogonal experiments determine the optimal hydrolysis conditions: after 1 hour of neutral protease action, Add 0.4% compound flavor protease and hydrolyze for 4 hours at 50% and pH 7.0. The protein recovery rate can reach 94.50%. The hydrolyzate is basically free of fishy and bitter taste after being deodorized with activated carbon. After vacuum freeze-drying, a purity of 91.0% can be obtained. Protein powder.
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Original research done by Shi Wenzheng, Wang Zhi and Wu Yidong, Tang Yuanjun
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