Study on edible fish protein powder by enzymatic hydrolysis

One kind of high quality edible fish protein powder is developed from Harpodon nehereus by hydrolysis and deodorization, and also analyzed the nutrients. The results show that: ① The optimum condition of hydrolysis by flavor enzyme are temperature 45 ℃, E/S 750 IU/g, hydrolysis pH 6.0, hydrolysis time 4.5 h;② The optimal parameters in deodorization and decolorizing were as followes: Firstly, adding 2.0%(W∶V)dry yeast to hydrolysate to ferment 1.5 h;secondly regulating the hydrolysate to pH 6.0; thirdly, adding 1.5%(W∶V)activate carbon to the fermented hydrolysate in 30 ℃ for 1.0 h; ③ The product preserved the flavor and nutrients of raw fish: row protein contents 88.80%, totel amino acid contens 87.88 g/100 g, and Lys contents 7.61 g/100 g.