Study On The Hydrolysis Protein Ofprotein Pneumatophorus Japonvais

Pneumatophorus japonvais is one of the most abundant species in our country .It is high in nutrients, containing protein Vita > Ca > P% Fe and so on. It is good raw material to produce seafood .We can prepare low-molecular-weight peptides as functional ingredients by enzymatic hydrolysis of it. The peptides are not only rich in essential amino acides but also have many desired processing properties and physiological activities :lowering the blood cholesterol or blood sugar levels in diabetics protecting against hypertension, enhancing immunological ability of human body ,in addition, biological metabolism experiments show that oligopeptides can be absorbed directly in the intestine and more rapidly than free amino acides ,this make human body regain rapidly.Now many oligopeptides have been developed. With increasing of oligopeptides ,the development of oligopeptides' health food will happen, as sure as a gun..Trypsin and papain were chosen to be the hydrolytic enzymes and the best hydrolytic conditions were determined in this paper. On this base ,a new better technology of hydrolyzing fish protein with mixed enzyme has been worked out. The proportion of mixed enzymes(trypsin to papain is l:l),the ratio of meat to water is 1:1,temperature is 55癈 , pH is 7.0, when amount of enzymes is at 1. 25%(W/W)with respect to the content of protein in substrate and reaction time is 6.5h.Debittering and deodouring of fish protein by activated carbon, P-cyclodextrin, ether and yeast was studied in this paper. The low-molecular-weight peptide produced has no bitterness, the average chain length of peptides is 2.80,utilization rate of nitrogen is 78.5%,content of free ammo acid is 9.1% by weight, content of essential amino acids in total amino acid is 41.8%,and the proportion of essential amino acids is ideal. The product is a kind of promising food material.