Kristinsson H G, Rasco B A
Institute for Food Science and Technology, School of Fisheries, University of Washington, Seattle 98105, USA.
Crit Rev Food Sci Nutr. 2000 Jan;40(1):43-81. doi: 10.1080/10408690091189266.
Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent.
每年都有大量的鱼类加工副产品被丢弃。通过开发用于蛋白质回收和改性的酶技术，有可能生产出广泛的食品成分和工业产品。水解植物蛋白和乳蛋白是广泛使用的食品成分。除了东亚的调味品和酱汁外，水解鱼蛋白食品很少。这篇综述描述了使用酸、碱、内源酶以及添加的细菌或消化蛋白酶生产鱼蛋白水解物的各种制造技术。讨论了水解鱼蛋白的化学和生化特性。此外，还描述了鱼蛋白水解物的功能特性，包括溶解性、持水能力、乳化和泡沫形成能力。提供了鱼蛋白水解物在食品体系中的可能应用，并在相关情况下与其他食品蛋白水解物进行了比较。
