Tianjin has successfully developed a new type of biocatalysis technology

Brief content: according to sun yuanxia, researcher of Tianjin Institute of industrial biotechnology, Chinese Academy of Sciences, sea fresh water products processing by-products contain a large number of proteins, fats, minerals and a variety of bioactive ingredients The Research Institute of Tianjin Institute of industrial biotechnology of the Chinese Academy of Sciences has studied the protease of food for many years, and has applied biotechnology and enzyme engineering technology Aiming at the structural characteristics of fish bone protein, we have designed, screened and optimized the protease in food industry with high efficiency, and established a stable protease catalytic system, which has been further processed to make flavor food flavors People.com.cn Tianjin January 3, reporter: Recently, from the docking conference of marine industry science and technology of Tianjin Binhai New Area, the reporter learned that after many years of research, the Tianjin Institute of industrial biotechnology of the Chinese Academy of Sciences has successfully developed a new flavor food flavoring biocatalyst technology after processing many products and aquatic products from the seafood industry We have developed high-quality natural fish bone essence to fill the gap of this flavor market According to sun yuanxia, a researcher at Tianjin Institute of industrial biotechnology, Chinese Academy of Sciences, the by-products of sea fresh water products contain a large number of proteins, fats, minerals and a variety of bioactive ingredients Although it is rich in nutrients, but due to the backward processing technology, a considerable part of it is directly discarded as waste, which not only causes waste of resources, but also seriously pollutes the environment The Research Institute of Tianjin Institute of industrial biotechnology of the Chinese Academy of Sciences (CAS) has studied the protease of food for many years, used biotechnology and enzyme engineering technology, aimed at the structural characteristics of fish bone protein, designed, screened and optimized protease for protease in food industry, established a stable protease catalytic system, and made flavour food flavors by further processing With the help of this technology, researchers use fish meat, fish bone and other fresh water products to process "leftovers" to produce products, which contain elements such as calcium, phosphorus, iron, rich amino acids, flavor peptides and so on The high protein content reaches 92%, which not only has a high nutritional value, but also has a strong flavor, harmonious and delicate taste, and becomes a natural, nutritional, flavor and peptide rich food ingredient 。 The technology has the advantages of small enzyme dosage, low cost, mild reaction conditions and small pollution (reporter Zhang Yongzhi)