鲢鱼副产物蛋白酶解的研究
|
摘要
鲢鱼出肉率低于40％，使鲢鱼制品成本高，利润低。本课题首次以鲢鱼副产物鱼头、
鱼皮、鱼骨刺为原料，加酶水解制备鱼肽。
脱脂除去副产物中的脂肪，不仅使脱脂后水解物的风味大为改观，而且脱脂后酶解
产物的水解度（DH）、蛋白回收率（NR）和三氯乙酸氮溶解指数（TCA-NSI）均高于脱
脂前酶解产物。
采用三因素二次转正交回归设计，研究水解反应中酶－底物浓度比（［E］/［S］）、pH、
温度（T）三个因素对蛋白回收率的影响，建立了回归模型，通过F检验，t检验和应用
验证，证明通过二次旋转正交回归设计建立的模型，不仅较好地反映了蛋白水解反应体
系运行的真实规律，而且与实际清况吻合较好，三个因素对蛋白回收率的因子贡献率是：
T＞pH＞［E］/［S］。得出最优水解条件为：［E］/［S］＝3．33％、pH=8.54、T=58℃、水解时间
为 90min。
不同水解度水解产物肽分子量测定表明，随着水解度的增加，肽平均分子量降低。
其中小肽分子占相当大的比例，而未水解的鱼蛋白或大肽分子和氨基酸只占少数。
氨基酸组成表明副产物第一限制氨基酸是异亮氨酸，水解物、鱼肉第一限制氨基酸
是含硫氨基酸。
与母本蛋白相比水解产物具有很好的溶解性；具有优良的热稳定性和冷藏稳定性；
粘性较母本蛋白急剧下降，粘度不受温度的影响；水解产物泡沫体积可膨胀到原始体积
的3．4至4．3倍，但泡沫稳定性在酸性条件下极差；水解产物无苦味、无鱼腥味。
动物试验表明：小鼠服用蛋白水解物一定时间后，运动后血乳酸水平及血尿素氮含
量明显降低，运动后恢复期血乳酸恢复速率加快，游泳时间明显延长。可见鲢鱼副产物
蛋白水解物具有抗疲劳作用。
采用正交试验设计，研制鱼肽饮料，最佳饮料设计的基本配方为酸量＝0．04％、糖量
＝8％、β-环糊精＝0．6％。
The ratio of meat of Silver carp was less than 40%, made the product of Silver carp high
cost and low profit. In this thesis,firstly, we utilized the by-product of Silver carp such as fish
head. fish skin and fish bone and researched the proteolysis peptide of by-product that were
hydrolyzed.
The sample was defatted by extraction. This made DH. NR and TCA-NSI were better than
hydrolysates that before degrease.
We adopted the regression model of three factors five levels two time rotaion pependicular
regressive design.By F-inspection and Tinspecion and applied inspection, the model was
verified tha it reflected theoretically the intrinsic law on protein hydrolysis of by-product of
Silver carp, and coincided well with the practice. It could reflect the intrinsic relationship of
hydrolysis process and protein yield really With the design of rotaion regression, we verified
tha three factors namely [E]/[S], pH-value and temperature were the main factors which
affected the fact tha Alcalase hydrolyzed the protein of Silver carp by-product. The
contribution of thee factors to protein yield was temperature > pH-value > [E]/[S]. The
optimum hydrolysis condition of hydrolyzing the protein of Silver carp by-product by
Alcalase was: [E]/[S]=3.33%,pH=8.54, T=58℃,time=90min.
We also determined the distribution of the molecule weigh of peptide of hydrolysate by
different DH (degree of hydrolysis). With the increasing of DH, average MW (molecule
weight) of peptide of hydrolysate decreased, and the unhydrolyzed proteins or big peptide
molecules and amino acids were in the minority and the number of small peptide molecules
increased.
Composition of amino acid indicated tha by-produc was deficient in isoleuine,
hydrolysates and meat were deficien in methionine and cysteine.
Hydrolysates had excellent solubility Which better than the originals; Had fine heat stability
and chill stability;Wiscosity was not affected by temperature;The bubble volume was 3.4~4.3
times as that of initial's;The foam stability was decreased at acid condition;Hydrolysates
were no bitter and no fish flavor.
Anti-fatigued test of little mouse suggested the following: After the little mouse drunk the
protein hydrlysate of by-product of Silver carp, the content of bloody lactic acid after
sporting decreased remarkably the content of bloody urea nitrogen decreased, time of
swimming test of the little mouse with weigh increased remarkaly, thus the resultS above
illuStrate that the protein hydrlysate had the nOallle ani-fa tiped function.
The optndum recipe of PePtide drink was the following: cOntent of acid 0.04%,content of
sugar 8%, fl -cyclodextrin 0.6%.
POstgraduate: Zhao Yuhng
SpeciaIity: Food Science
SuPendor: vice-pro f Kong Baohua
鱼皮、鱼骨刺为原料，加酶水解制备鱼肽。
脱脂除去副产物中的脂肪，不仅使脱脂后水解物的风味大为改观，而且脱脂后酶解
产物的水解度（DH）、蛋白回收率（NR）和三氯乙酸氮溶解指数（TCA-NSI）均高于脱
脂前酶解产物。
采用三因素二次转正交回归设计，研究水解反应中酶－底物浓度比（［E］/［S］）、pH、
温度（T）三个因素对蛋白回收率的影响，建立了回归模型，通过F检验，t检验和应用
验证，证明通过二次旋转正交回归设计建立的模型，不仅较好地反映了蛋白水解反应体
系运行的真实规律，而且与实际清况吻合较好，三个因素对蛋白回收率的因子贡献率是：
T＞pH＞［E］/［S］。得出最优水解条件为：［E］/［S］＝3．33％、pH=8.54、T=58℃、水解时间
为 90min。
不同水解度水解产物肽分子量测定表明，随着水解度的增加，肽平均分子量降低。
其中小肽分子占相当大的比例，而未水解的鱼蛋白或大肽分子和氨基酸只占少数。
氨基酸组成表明副产物第一限制氨基酸是异亮氨酸，水解物、鱼肉第一限制氨基酸
是含硫氨基酸。
与母本蛋白相比水解产物具有很好的溶解性；具有优良的热稳定性和冷藏稳定性；
粘性较母本蛋白急剧下降，粘度不受温度的影响；水解产物泡沫体积可膨胀到原始体积
的3．4至4．3倍，但泡沫稳定性在酸性条件下极差；水解产物无苦味、无鱼腥味。
动物试验表明：小鼠服用蛋白水解物一定时间后，运动后血乳酸水平及血尿素氮含
量明显降低，运动后恢复期血乳酸恢复速率加快，游泳时间明显延长。可见鲢鱼副产物
蛋白水解物具有抗疲劳作用。
采用正交试验设计，研制鱼肽饮料，最佳饮料设计的基本配方为酸量＝0．04％、糖量
＝8％、β-环糊精＝0．6％。
The ratio of meat of Silver carp was less than 40%, made the product of Silver carp high
cost and low profit. In this thesis,firstly, we utilized the by-product of Silver carp such as fish
head. fish skin and fish bone and researched the proteolysis peptide of by-product that were
hydrolyzed.
The sample was defatted by extraction. This made DH. NR and TCA-NSI were better than
hydrolysates that before degrease.
We adopted the regression model of three factors five levels two time rotaion pependicular
regressive design.By F-inspection and Tinspecion and applied inspection, the model was
verified tha it reflected theoretically the intrinsic law on protein hydrolysis of by-product of
Silver carp, and coincided well with the practice. It could reflect the intrinsic relationship of
hydrolysis process and protein yield really With the design of rotaion regression, we verified
tha three factors namely [E]/[S], pH-value and temperature were the main factors which
affected the fact tha Alcalase hydrolyzed the protein of Silver carp by-product. The
contribution of thee factors to protein yield was temperature > pH-value > [E]/[S]. The
optimum hydrolysis condition of hydrolyzing the protein of Silver carp by-product by
Alcalase was: [E]/[S]=3.33%,pH=8.54, T=58℃,time=90min.
We also determined the distribution of the molecule weigh of peptide of hydrolysate by
different DH (degree of hydrolysis). With the increasing of DH, average MW (molecule
weight) of peptide of hydrolysate decreased, and the unhydrolyzed proteins or big peptide
molecules and amino acids were in the minority and the number of small peptide molecules
increased.
Composition of amino acid indicated tha by-produc was deficient in isoleuine,
hydrolysates and meat were deficien in methionine and cysteine.
Hydrolysates had excellent solubility Which better than the originals; Had fine heat stability
and chill stability;Wiscosity was not affected by temperature;The bubble volume was 3.4~4.3
times as that of initial's;The foam stability was decreased at acid condition;Hydrolysates
were no bitter and no fish flavor.
Anti-fatigued test of little mouse suggested the following: After the little mouse drunk the
protein hydrlysate of by-product of Silver carp, the content of bloody lactic acid after
sporting decreased remarkably the content of bloody urea nitrogen decreased, time of
swimming test of the little mouse with weigh increased remarkaly, thus the resultS above
illuStrate that the protein hydrlysate had the nOallle ani-fa tiped function.
The optndum recipe of PePtide drink was the following: cOntent of acid 0.04%,content of
sugar 8%, fl -cyclodextrin 0.6%.
POstgraduate: Zhao Yuhng
SpeciaIity: Food Science
SuPendor: vice-pro f Kong Baohua
引文
1．[美]P.L.佩利特，V.R.杨．著，范文洵译．蛋白质食物的营养评价．人民卫生出版社
2．白虹．蛋白酶水解法在蚕蛹蛋白食品加工中的应用．食品科学，1994，5：25-27
3．陈焕铨．淡水鱼加工综合利用的途径．水产养殖，1995，5：26-27
4．崔铁军．无盐鱼蛋白质水解物的制备．大连水产学院学报，1987，1：29-36
5．崔铁军．鱼蛋白水解物的类蛋白反应．大连水产学院学报，1990，5：9-15
6．董玉京．动物性副产品的加工新技术．北京：海洋出版社，1993
7．渡边笃二．<日>主编 周奇文译．新蛋白食品知识．1987，中国食品出版社，北京
8．冯志彪．大豆蛋白水解物及其在食品工业中应用．山西食品工业，1994，6：33-35
9．郭本恒．酶法生产大豆蛋白水解物的方法．食品工业，1994，1：8-10
10．郭本恒，孔保华．保健与功能食品．1996，黑龙江科学技术出版社，哈尔滨，p107
11．胡增颐．著，软饮料生产与家庭自制冷饮．1990，金盾出版社，北京
12．黄来发．主编，蛋白饮料加工工艺与配方．1995，中国轻工业出版社，北京
13．黄郦红．大豆多肽的生理功能及应用(二)．食品科技，1999，4：51-52
14．黄郦红．大豆多肽的生理功能及应用(一)．食品科技，1999，3：50-51
15．金庆华．湖北地区淡水鱼中EPA和DHA含量的研究．营养学报，1997，4：474-476
16．金万浩．食品物性学．1991，中国科学技术出版社，北京
17．金宗濂．功能食品评价原理及方法．1995，北京大学出版社，北京
18．军事医学科学院实验动物场编著．实验动物饲养与繁殖．1993，科学出版社，北京
19．赖小玲．猪血中血球水解蛋白的制备及功能性质的研究之二：血球水解蛋白的乳化性及起泡性．食品工业科技，1997，4：29-31
20．乐坚，黎铭．酶法水解甲鱼蛋白的研究．食品工业科技，1997，6：46-47
21．李洪基主编．饮料与冷饮生产技术260问．1995，中国轻工业出版社，北京
22．林敬本．广东地区常见鱼类油脂的脂肪酸含量分析．营养学报，1990，12：426-429
23．刘福岭．食品物理与化学分析方法．1987，中国轻工业出版社，北京
24．刘洋．鲥鱼水解蛋白脱苦方法的研究．海洋科学，1995，5：1-3
25．刘玉芳．中国5种淡水鱼脂肪酸组成分析．水产学报，1991，6：169-171
26．刘志诚，于守洋主编．1991，营养与食品卫生学，中国轻工业出版社，北京
27．马思辉，朱妙清主编．饮料配方．1992，中国轻工业出版社，北京
28．秦智伟，马文编著．饮料工艺学．1998，黑龙江科学技术出版社，哈尔滨
29．曲永洵．大豆肽的特性及其应用．中国油脂，1996，2：3-5
30．任玉翠．鱼鳔胶的营养素含量及抗疲劳功能研究．食品科学，1998，3：45-47
31．沈蓓英．高F值寡肽生理功能和制备．粮油与油脂，1999，2：27-30
32．王长云，林洪．从鳕鱼碎肉中提取水解蛋白．海洋湖沼通报，1995，4：33-39
33．王罕．ω—3系列脂肪酸的生理功效及从淡水鱼中提取的意义．中国水产，1996，9：36
34．王建中，邓仁芳．淡水鱼鱼头与鱼骨的利用．食品科学，1994，12：47-49
35．王文义，高竹臣．肽类与蛋白质作为功能性食品基料．食品工业，1993，2：21-22
36．王璋．食品酶学．1990，中国轻工业出版社，北京，p195
37．王志民．水解动物蛋白(HAP)的酶法制备及应用．食品工业科技，1998，5：12-14
38．文镜．金针菇抗疲劳的实验研究．营养学报，1993，3：79-81
39．夏宇．鱼体不可食部分—鱼头和骨刺的加工利用．南京农业大学学报，1995，18(2)：103-107
40．杨凤．动物营养学．1991，农业出版社，北京
41．杨桂馥，罗瑜著．现代饮料生产技术．1989，天津科学技术出版社，天津
42．杨树勤主编．卫生统计学．1986，人民卫生出版社，北京
43．银玉容，芝麻蛋白的溶解性和乳化性的研究．食品科学，1996，3：3-6
44．于国平．水解蛋白的特性与应用．中国畜产与食品，1997，6：279
45．于国平，马力著．食品生物化学实验指导．东北农业大学，1993
46．翟瑞文．玉米肽的制备、特性与应用．食品工业，1998，3：11-14
47．张龙翔．生化实验方法和技术．1982，人民教育出版社，北京
48．赵利，李雁群．试论食品工业中蛋白质酶水解物生产．食品研究与开发，1997，128-10
49．赵新淮，迟玉杰．大豆蛋白水解物中肽分子分布的研究．东北农业大学学报，1996，3：102-103
50．周爱梅．酶解蚕蛹蛋白及其应用研究．广州食品工业科技，1995，2：11-14，4
51．周毓平．译，实验动物营养分委员会、动物营养委员会等编著，实验动物营养需要．1995，北京农业大学出版社，北京，p435
52. B.Pedersen. Removing Bitterness from Protein Hydrolysates. Food Technology, 1994, 10:96-99
53. Christopher, T. Cordie. Control of Food Allergies Using Protein Hydrolysates. Food Technology, 1994, 48(10):72-76
54. H.Slattery and R.J. Fitzgerald. Functional Properties and Betterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus Proteinase. J. of Food Sci, 1998, 63(3):418-422
55. Hoyle, Merritt. Quality of Fish Protein Hydrolysates from Herring. J.of Food Sci., 1994, 59(1):76-79
56. J.E. Kinsella Milk protein: physicochemical and functional properties. CRC Crit. Rev. Food Sci. Natr., 1984, 21:187-192
57. J.J. Kester Richardson. T. Modification of whey proteins to improve functionality. J.Dairy Sci., 1984, 67:2757-2774
58. J.M.Chobert. Solubility and emulsifying properties of casein modified emzymatically bystaphylococcus aurous V8 protease. J.Agric.Food Chem, 1988, 36:220-224
59． J.William Lahl and Steven D.Braun. Enzymatic Production of Protein Hydrolysates for Food Use. Food Technology, 1994, 48(10) :68-71
60． Jacobsen and Lykke-Rasumssen. Energy-saving through enzymatic treatment of stickwater in the fish meal endustry. Proc.Biochem., 1984, 19:165-169
61． Jens Adler-Nissen . Enzymatic Hydrolysis of Food Proteins. 1986, Elsevier Published, LTD. p122-126
62． Jens Adler-Nissen .Enzymatic Hydrolysis of Food Proteins. 1986, Elsevier Published LTD,p69
63． Jens Adler-Nissen .Taste and Taste Evaluation of soy protein hydrolysate in:Chemistry of foods and beverages. 1982, Academic Press , New York
64． Jens Adler-Nissen. Enzymatic Hydrolysis of Food Proteins. 1986, Elsevier Published LTD, p10
65． Jost.R..Monti, J.C. Partial enzymatic hydrolysis If whey protein by trypsin.. J.Dairy Sci., 1977, 60:1387-1393
66． K. Dev Dipak and Kumar D.Mukherjee .Functional Properties of Rapeseed Protein Products with Varying Phytic Acid Contents J. Agric.Food Chem, 1986, 34:775-780
67． K.M.. Zawadzki, Carbogydrate-proteins complex increases the rate of muscle glycogen storage after exercise.J.Appl.Physiol, 1992, 72:1854-1859
68． K.Schmidl Use of Hydrolysate-Based Products in Special Medical Diets. Food Technology . 1994, 48(10) :77-81
69． K.Sugiyama and M.Egawa-H.Onzuga, K.Oba Characteristics of sardine muscle hydrolysates prepared by various enzymatic treatments. 日本水产学会志, 1991, 57 (3) :475-479
70． Krzysztof Surowka and Mirostaw Fik. Studies on the Recovery of Proteinaceous Substances from Chicken Heads:II-Application of Pepsin to the Production of Protein Hydrolysate. J.Sci Food Agric, 1994, 65:289-296
71． M..C.Archer. Enzymatic solubilization of an insoluble substrate, fish protein concentrate :Process and kinetic considerations. Biotechnol .Bioeng, 1973, 15:181-195
72． Mahmoud. Physicochemical and Functional Properties of Protein Hydrolysates in Nutritional Products. Food Technology, 1994, 48(10) :89-113
73． Meara.G.M. and Munro.P.A.Effects of reaction variables on the hydrolysis of lean beef tissue by alcalase. Meat Sci, 1984, 11 :227-238
74． Meredith and C.N.Iachin.M.J.J. App.Physiol., 1989, 66:2850-2856
75． Michel Linder Functional Properties of Veal Bone Hydrolysates. J.of Food Science, 1996, 61(4) :712-716
76． Michel Linder. Protein Recovery from Veal Bones by Enzymatic Hydrolysis. J,of Food Science, 1995,60(5) :949-952
77． Neway. GC-MS identifecation of the volatile compounds extracted from roasted turkeys fed a basal diet supplement with tuna oil:Some comments on fishy flavour. J.Food Sci, 1976,41:1470-1478
78． P.W.R..Lemon, The importance of protein for athletes.Sports Med, 1984, 1:474-488
79． Quaglia. Enzymatic Solubilisation of Proteins of Sardine by Commercial Proteases. J. Sci. Food Agric, 1987, 38:263-269
80． Quaglia. Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardines Protein Hydrolysates. J.of Food Sci., 1990, 55(6) : 1571-1573
81． Quaglia. Influence of the Degree of Hydrolysis on the Solubility of the Protein Hydrolysates from Sardine. J.Sci.Food Agric, 1987,38:271-276
82． Rebeca. Production of Fish Protein Hydrolysates with Bacterial Proteases;Yield and Nutritional Value. J.of Food Sci, 1991, 56(2) :309-314
83． Schaffeld Enzymatic treatment of stickwater from fishmeal industry with the protease from Cucurbita ficifolia.Biotech. Lett, 1989,11:521-522
84． Shahidi .Production and characteristics of protein hydrolysates from capelin. Food Chemistry, 1995, 53(3) :285-293
85． Soottawat Benjakul Protein Hydrolysates from Pacific Whiting Solid Wastes. J.Agric. Food Chem, 1997,46:3423-3430
86． Sven Frokjaer. Use of Hydrolysates for Protein Supplementation. Food Technology, 1994,10:86-88
87． Y.Sook. J.Kim. Agric.Food chem., 1986, 34:651
2．白虹．蛋白酶水解法在蚕蛹蛋白食品加工中的应用．食品科学，1994，5：25-27
3．陈焕铨．淡水鱼加工综合利用的途径．水产养殖，1995，5：26-27
4．崔铁军．无盐鱼蛋白质水解物的制备．大连水产学院学报，1987，1：29-36
5．崔铁军．鱼蛋白水解物的类蛋白反应．大连水产学院学报，1990，5：9-15
6．董玉京．动物性副产品的加工新技术．北京：海洋出版社，1993
7．渡边笃二．<日>主编 周奇文译．新蛋白食品知识．1987，中国食品出版社，北京
8．冯志彪．大豆蛋白水解物及其在食品工业中应用．山西食品工业，1994，6：33-35
9．郭本恒．酶法生产大豆蛋白水解物的方法．食品工业，1994，1：8-10
10．郭本恒，孔保华．保健与功能食品．1996，黑龙江科学技术出版社，哈尔滨，p107
11．胡增颐．著，软饮料生产与家庭自制冷饮．1990，金盾出版社，北京
12．黄来发．主编，蛋白饮料加工工艺与配方．1995，中国轻工业出版社，北京
13．黄郦红．大豆多肽的生理功能及应用(二)．食品科技，1999，4：51-52
14．黄郦红．大豆多肽的生理功能及应用(一)．食品科技，1999，3：50-51
15．金庆华．湖北地区淡水鱼中EPA和DHA含量的研究．营养学报，1997，4：474-476
16．金万浩．食品物性学．1991，中国科学技术出版社，北京
17．金宗濂．功能食品评价原理及方法．1995，北京大学出版社，北京
18．军事医学科学院实验动物场编著．实验动物饲养与繁殖．1993，科学出版社，北京
19．赖小玲．猪血中血球水解蛋白的制备及功能性质的研究之二：血球水解蛋白的乳化性及起泡性．食品工业科技，1997，4：29-31
20．乐坚，黎铭．酶法水解甲鱼蛋白的研究．食品工业科技，1997，6：46-47
21．李洪基主编．饮料与冷饮生产技术260问．1995，中国轻工业出版社，北京
22．林敬本．广东地区常见鱼类油脂的脂肪酸含量分析．营养学报，1990，12：426-429
23．刘福岭．食品物理与化学分析方法．1987，中国轻工业出版社，北京
24．刘洋．鲥鱼水解蛋白脱苦方法的研究．海洋科学，1995，5：1-3
25．刘玉芳．中国5种淡水鱼脂肪酸组成分析．水产学报，1991，6：169-171
26．刘志诚，于守洋主编．1991，营养与食品卫生学，中国轻工业出版社，北京
27．马思辉，朱妙清主编．饮料配方．1992，中国轻工业出版社，北京
28．秦智伟，马文编著．饮料工艺学．1998，黑龙江科学技术出版社，哈尔滨
29．曲永洵．大豆肽的特性及其应用．中国油脂，1996，2：3-5
30．任玉翠．鱼鳔胶的营养素含量及抗疲劳功能研究．食品科学，1998，3：45-47
31．沈蓓英．高F值寡肽生理功能和制备．粮油与油脂，1999，2：27-30
32．王长云，林洪．从鳕鱼碎肉中提取水解蛋白．海洋湖沼通报，1995，4：33-39
33．王罕．ω—3系列脂肪酸的生理功效及从淡水鱼中提取的意义．中国水产，1996，9：36
34．王建中，邓仁芳．淡水鱼鱼头与鱼骨的利用．食品科学，1994，12：47-49
35．王文义，高竹臣．肽类与蛋白质作为功能性食品基料．食品工业，1993，2：21-22
36．王璋．食品酶学．1990，中国轻工业出版社，北京，p195
37．王志民．水解动物蛋白(HAP)的酶法制备及应用．食品工业科技，1998，5：12-14
38．文镜．金针菇抗疲劳的实验研究．营养学报，1993，3：79-81
39．夏宇．鱼体不可食部分—鱼头和骨刺的加工利用．南京农业大学学报，1995，18(2)：103-107
40．杨凤．动物营养学．1991，农业出版社，北京
41．杨桂馥，罗瑜著．现代饮料生产技术．1989，天津科学技术出版社，天津
42．杨树勤主编．卫生统计学．1986，人民卫生出版社，北京
43．银玉容，芝麻蛋白的溶解性和乳化性的研究．食品科学，1996，3：3-6
44．于国平．水解蛋白的特性与应用．中国畜产与食品，1997，6：279
45．于国平，马力著．食品生物化学实验指导．东北农业大学，1993
46．翟瑞文．玉米肽的制备、特性与应用．食品工业，1998，3：11-14
47．张龙翔．生化实验方法和技术．1982，人民教育出版社，北京
48．赵利，李雁群．试论食品工业中蛋白质酶水解物生产．食品研究与开发，1997，128-10
49．赵新淮，迟玉杰．大豆蛋白水解物中肽分子分布的研究．东北农业大学学报，1996，3：102-103
50．周爱梅．酶解蚕蛹蛋白及其应用研究．广州食品工业科技，1995，2：11-14，4
51．周毓平．译，实验动物营养分委员会、动物营养委员会等编著，实验动物营养需要．1995，北京农业大学出版社，北京，p435
52. B.Pedersen. Removing Bitterness from Protein Hydrolysates. Food Technology, 1994, 10:96-99
53. Christopher, T. Cordie. Control of Food Allergies Using Protein Hydrolysates. Food Technology, 1994, 48(10):72-76
54. H.Slattery and R.J. Fitzgerald. Functional Properties and Betterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus Proteinase. J. of Food Sci, 1998, 63(3):418-422
55. Hoyle, Merritt. Quality of Fish Protein Hydrolysates from Herring. J.of Food Sci., 1994, 59(1):76-79
56. J.E. Kinsella Milk protein: physicochemical and functional properties. CRC Crit. Rev. Food Sci. Natr., 1984, 21:187-192
57. J.J. Kester Richardson. T. Modification of whey proteins to improve functionality. J.Dairy Sci., 1984, 67:2757-2774
58. J.M.Chobert. Solubility and emulsifying properties of casein modified emzymatically bystaphylococcus aurous V8 protease. J.Agric.Food Chem, 1988, 36:220-224
59． J.William Lahl and Steven D.Braun. Enzymatic Production of Protein Hydrolysates for Food Use. Food Technology, 1994, 48(10) :68-71
60． Jacobsen and Lykke-Rasumssen. Energy-saving through enzymatic treatment of stickwater in the fish meal endustry. Proc.Biochem., 1984, 19:165-169
61． Jens Adler-Nissen . Enzymatic Hydrolysis of Food Proteins. 1986, Elsevier Published, LTD. p122-126
62． Jens Adler-Nissen .Enzymatic Hydrolysis of Food Proteins. 1986, Elsevier Published LTD,p69
63． Jens Adler-Nissen .Taste and Taste Evaluation of soy protein hydrolysate in:Chemistry of foods and beverages. 1982, Academic Press , New York
64． Jens Adler-Nissen. Enzymatic Hydrolysis of Food Proteins. 1986, Elsevier Published LTD, p10
65． Jost.R..Monti, J.C. Partial enzymatic hydrolysis If whey protein by trypsin.. J.Dairy Sci., 1977, 60:1387-1393
66． K. Dev Dipak and Kumar D.Mukherjee .Functional Properties of Rapeseed Protein Products with Varying Phytic Acid Contents J. Agric.Food Chem, 1986, 34:775-780
67． K.M.. Zawadzki, Carbogydrate-proteins complex increases the rate of muscle glycogen storage after exercise.J.Appl.Physiol, 1992, 72:1854-1859
68． K.Schmidl Use of Hydrolysate-Based Products in Special Medical Diets. Food Technology . 1994, 48(10) :77-81
69． K.Sugiyama and M.Egawa-H.Onzuga, K.Oba Characteristics of sardine muscle hydrolysates prepared by various enzymatic treatments. 日本水产学会志, 1991, 57 (3) :475-479
70． Krzysztof Surowka and Mirostaw Fik. Studies on the Recovery of Proteinaceous Substances from Chicken Heads:II-Application of Pepsin to the Production of Protein Hydrolysate. J.Sci Food Agric, 1994, 65:289-296
71． M..C.Archer. Enzymatic solubilization of an insoluble substrate, fish protein concentrate :Process and kinetic considerations. Biotechnol .Bioeng, 1973, 15:181-195
72． Mahmoud. Physicochemical and Functional Properties of Protein Hydrolysates in Nutritional Products. Food Technology, 1994, 48(10) :89-113
73． Meara.G.M. and Munro.P.A.Effects of reaction variables on the hydrolysis of lean beef tissue by alcalase. Meat Sci, 1984, 11 :227-238
74． Meredith and C.N.Iachin.M.J.J. App.Physiol., 1989, 66:2850-2856
75． Michel Linder Functional Properties of Veal Bone Hydrolysates. J.of Food Science, 1996, 61(4) :712-716
76． Michel Linder. Protein Recovery from Veal Bones by Enzymatic Hydrolysis. J,of Food Science, 1995,60(5) :949-952
77． Neway. GC-MS identifecation of the volatile compounds extracted from roasted turkeys fed a basal diet supplement with tuna oil:Some comments on fishy flavour. J.Food Sci, 1976,41:1470-1478
78． P.W.R..Lemon, The importance of protein for athletes.Sports Med, 1984, 1:474-488
79． Quaglia. Enzymatic Solubilisation of Proteins of Sardine by Commercial Proteases. J. Sci. Food Agric, 1987, 38:263-269
80． Quaglia. Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardines Protein Hydrolysates. J.of Food Sci., 1990, 55(6) : 1571-1573
81． Quaglia. Influence of the Degree of Hydrolysis on the Solubility of the Protein Hydrolysates from Sardine. J.Sci.Food Agric, 1987,38:271-276
82． Rebeca. Production of Fish Protein Hydrolysates with Bacterial Proteases;Yield and Nutritional Value. J.of Food Sci, 1991, 56(2) :309-314
83． Schaffeld Enzymatic treatment of stickwater from fishmeal industry with the protease from Cucurbita ficifolia.Biotech. Lett, 1989,11:521-522
84． Shahidi .Production and characteristics of protein hydrolysates from capelin. Food Chemistry, 1995, 53(3) :285-293
85． Soottawat Benjakul Protein Hydrolysates from Pacific Whiting Solid Wastes. J.Agric. Food Chem, 1997,46:3423-3430
86． Sven Frokjaer. Use of Hydrolysates for Protein Supplementation. Food Technology, 1994,10:86-88
87． Y.Sook. J.Kim. Agric.Food chem., 1986, 34:651