PROCESS TO IMPROVE ENZYME HYDROLYSIS AND RESULTANT PROTEIN FLAVOR AND BIO-ACTIVITY OF FISH OFFCUTS
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Jan 7, 2021
app pub date -
Sep 17, 2020
filing date -
Jan 6, 2016
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Abstract
The present invention relates to the use of turbine mixing during enzymatic hydrolysis of aquatic protein from species such as fish, aquatic mammals, crustaceans and/or mollusks, to obtain high quality aquatic protein hydrolysates, having very low oxidation, improved organoleptic profile and improved biological activity of interest, for human consumption and cosmetics. The turbine mixing can inhibit oxidation during hydrolysis, contribute to an increase in the bio-activity and decrease the bitter taste of the final product. The process can vary in starting material, pre-treatment, type and amount of enzyme, hydrolysis conditions, time, degree of hydrolysis and post-treatment.
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