The Preparation of Hydrolyzed Carp Protein
The carp was used to prepare fish protein hydrolysate in the article. The results demonstrated that the optimum conditions for preparation of hydrolyzed fish protein with Neutrase by orthogonal test are as follows: the temperature is 50°C, the enzyme content is 2.0%, the pH value is 7.5, the hydrolyzed time is 5 hours, the weight ratio of meat to water is 1:6. Under the conditions, the recovery of hydrolyzed protein was 94.28%.
Yanguo Shi and Jinlong Zuo
C. L. Li and B. Han, "The Preparation of Hydrolyzed Carp Protein", Advanced Materials Research, Vols. 183-185, pp. 343-346, 2011