RECOVERY OF TRYPTIC ENZYMES FROM FISH SAUCE

被引：21
|
作者：
GILDBERG, A [1 ]
SHI, XQ [1 ]
机构：
[1] ZHEJIANG AGR UNIV, DEPT FOOD SCI, HANGZHOU, PEOPLES R CHINA
来源：
PROCESS BIOCHEMISTRY | 1994年 / 29卷 / 02期
关键词：
D O I：
10.1016/0032-9592(94)80009-X
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
A concentrate of tryptic enzymes was obtained by ultrafiltration of fish sauce made from cod viscera. The recovery of enzyme activity during ultrafiltration was good (> 80%) showing that polysulphone membranes can be applied successfully in ultrafiltration even at very high salt concentrations (20-25%). The concentrate could be stored for 8 months at 3-degrees-C or spraydried with only minor activity loss. Preliminary results indicate that the enzyme preparations can be applied for maturation of herring fillets. A normal fish sauce fermentation was achieved after readdition of the ultrafiltration permeate to the fish-sauce fermentation tank.
引用
收藏
页码：151 / 155
页数：5
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