Enzymatic hydrolysis of fish proteins - to form fractions of lipids peptides and aminoacids

摘要

Enzymatic hydrolysis of fish proteins is carried out by grinding fresh fish to a very fine paste without adding water, and mixing with exogenous enzymes and hydrolysing for a short time (1 1/2 hrs.) depending on the desired degree of solubility. The prodt. is stabilised for 5-20 mins. at 90-100 degrees, filtered, flash pasteurised and then centrifuged. It may be deodourised with 1% peroxide soln. Fractions are lipids, peptides and aminoacids. The process is easy to control and gives a prodt. of high food value.