| 利用酶解和发酵技术从淡水鱼副产物中提取多肽螯合钙的研究现状 |
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| 引用本文： | 张 玮,郭耀华,马俪珍,焦学超.利用酶解和发酵技术从淡水鱼副产物中提取多肽螯合钙的研究现状[J].保鲜与加工,2017,17(2):120-125. |
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| 作者姓名： | 张 玮 郭耀华 马俪珍 焦学超 |
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| 作者单位： | 天津市绿色食品办公室,天津农学院食品与生物工程学院，国家大宗淡水鱼加工技术研发分中心,天津农学院食品与生物工程学院，国家大宗淡水鱼加工技术研发分中心,天津市宽达水产食品有限公司，鱼糜高值转化及品质控制技术企业重点实验室 |
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| 基金项目： | 天津市水产产业技术体系创新团队201720专题 |
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| 摘 要： | 淡水鱼加工过程中会产生40%~60%的副产物,该副产物的综合利用已成为亟待解决的重要问题。本文综述了淡水鱼副产物的营养价值和加工利用现状、钙的作用及补钙制剂种类、多肽螯合钙的螯合机制及结构分析以及利用酶解和发酵技术从淡水鱼副产物中提取多肽和多肽螯合钙的研究现状。同时提出了利用酶解和发酵技术从鲶鱼副产物中提取多肽螯合钙的研究思路与方法,以期为淡水鱼副产物的综合利用提供参考借鉴。
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| 关 键 词： | 淡水鱼 副产物 多肽螯合钙 酶解 发酵 |
Current Research on Extraction of Peptides Chelating Calcium from Freshwater Fish By-products using Enzymatic Hydrolysis and Fermentation Technology |
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| Abstract: | In freshwater fish processing, approximately 40%~60% of fish by-products could be produced, and the comprehensive utilization of these by-products has become an urgent problem to be solved. The present article reviewed the nutritional value and processing status of freshwater fish by-products, the physiological functions of calcium and types of calcium supplements, the chelating mechanism and structure analysis methods of the peptides chelating calcium, and research status of extraction of peptides and peptides chelating calcium from freshwater fish by-products using enzymatic hydrolysis and fermentation technology. Meanwhile, this paper proposed the research methods and ideas for the extraction of chelating calcium from fcatfish by enzymatic hydrolysis and fermentation technology, which could provide reference for the comprehensive utilization of freshwater fish by-products. |
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| Keywords: | freshwater fish by-products peptides chelating calcium enzymatic hydrolysis fermentation |
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