Degrading enzyme preparation of anchovy dissolved pulp and application thereof

Abstract

The invention relates to a degrading enzyme preparation of anchovy dissolved pulp and application thereof. The degrading enzyme preparation of the anchovy dissolved pulp contains alkaline protease, lipase, and at least one of neutral protease, flavor protease, keratinase and papain. The degrading enzyme preparation for degrading minced anchovy prepared by compounding alkaline protease, lipase andother enzymes is disclosed for the first time; when the enzyme preparation is used for degrading the minced anchovy, the hydrolysis degree is higher; the hydrolysis product with higher content of freeamino nitrogen and oligopeptide is obtained via hydrolysis, the problem of fluidity of the degraded product is obviously relieved, and the degraded product which has high content of nutritional components and is suitable for industrialized production and operation can be obtained.

Description

technical field [0001] The invention relates to an anchovy fish slurry degrading enzyme preparation and application thereof, belonging to the technical field of marine feed processing. Background technique [0002] Anchovy (Engraulis japonicus) is a collective name for fish of the genus Anchovy. The production of fish of the genus Anchovy accounts for 10% to 20% of the world's aquatic product production. In my country, it is mainly distributed in the Yellow Sea and the East China Sea. It is the largest fish in China's coastal waters class population resources. Anchovy has high nutritional value, with a protein content of about 15% to 20%, rich in essential amino acids, and has high development value. [0003] In the case of increasingly tight fishmeal resources, the development of new feed products to improve the efficiency of resource utilization is also a saving of resources. Using fresh seawater low-value fish as raw material to produce fish paste for feed has shown good...

AI Technical Summary

Problems solved by technology

However, in this method, the step-by-step enzymatic hydrolysis itself prolongs the enzymatic hydrolysis time, and the use of ultraviolet light to control the temperature is easy to denature the protein and inactivate the enzyme.

[0006] In the actual process of degrading the fish soluble slurry, the degree of hydrolysis of the above enzyme preparations still cannot meet the requirements. In addition, in the process of industrial production of fish soluble slurry for seawater fish feed, the fluidity of the final fish soluble slurry is a problem that production faces. If the fluidity is too low, it will easily block the production pipeline and affect production; and the fluidity of the above-mentioned enzyme preparations cannot meet the requirements after degrading fish soluble slurry

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