Hypoallergenic low fishy smell fish protein oligopeptide, and industrial preparation method and application thereof

The invention provides a hypoallergenic low fishy smell fish protein oligopeptide, and an industrial preparation method and an application thereof. The preparation method comprises the following steps: 1, washing fresh fish flesh and/r fish leftover, crushing, and adding water to prepare a mixed sol...

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Hauptverfasser:	LU JUN, WEI YING, LIU YAN, LI GUOMING, DONG ZHE, GU RUIZENG, PAN XINGCHANG, JIN ZHENTAO, CAO KELU, MA YONG, LIN FENG, LIU WENYING, MA YONGQING, CAI MUYI, ZHOU MING, WANG JING, MA TAO, ZHANG HAIXIN, XU YAGUANG, CHEN LIANG, LU LU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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