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用传统方法制作的鲜贮鱼饲料(pH4.0)含有多种活性酶体系,这些活性酶体系不仅把鱼蛋白质水解成短链的肽和游离的氨基酸,而且还使游离的氨基酸分解成氨和其他新陈代谢的产物。酸性稳定的鲜贮鱼饲料(pH2.0)仅含有由内源胃蛋白酶释放的多肽和微量的游离氨基酸及分解产物。液化鱼含有稳定的中等链长的多肽。液化鱼的制作过程是这样的:在温度为60℃和生理pH(6.2—6.6)下,让鱼体自溶分解不足一小时,然后经过巴氏法杀菌,再使之酸化到pH4.0。上述制作过程提供了一种适应于各种水生动物和陆生动物对营养不同需要量的调节自溶鱼蛋白中肽和游离氨基酸含量的办法。
Fresh-fed fish feeds (pH 4.0) prepared by conventional methods contain a variety of active enzyme systems that not only hydrolyze fish proteins into short-chain peptides and free amino acids but also dissociate free amino acids into ammonia and Other metabolic products. Acid-stable fresh-keeping fish feed (pH 2.0) contains only the polypeptide released by endogenous pepsin and traces of free amino acids and breakdown products. The liquefied fish contains a stable medium chain length polypeptide. The production of liquefied fish is such that the fish are autolytically decomposed for less than one hour at a temperature of 60C and physiological pH (6.2-6.6), then pasteurized, and acidified to pH 4.0. The above-mentioned production process provides a solution to various nutritional requirements of aquatic animals and terrestrial animal nutrition regulation of the peptide and free amino acid content of the fish protein solution approach.