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首页> 外文期刊>Biotechnology Progress >Production of organic acids and amino acids from fish meat by sub-criticalwater hydrolysis
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Production of organic acids and amino acids from fish meat by sub-criticalwater hydrolysis

机译：通过亚临界水水解从鱼肉中生产有机酸和氨基酸

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摘要

Fish meat was easily liquefied by hydrolysis under subcritical conditions without oxidants, and aqueous phase and water-insoluble phase containing oil and fat-like solid were formed. Lactic acid found in the raw fish meat (about 0.03 g/g-dry meat) was stable up to the reaction temperature 513 K (3.35 MPa). Pyroglutamic acid was produced with a yield of 0.095 kg/kg of dry meat by 30 min reaction at 553 K (6.42 MPa). Amino acids such as cystine, alanine, glycine, and leucine mere produced in the temperature range 513-623 K with a maximum peak at 543 K. Amounts of cystine, alanine, glycine, and leucine produced in 5 min at 543 K (5.51 MPa) were 0.024, 0.013, 0.009, and 0.004 kg/kg of dry meat, respectively. The oil extracted with hexane contained useful fatty acids such as eicosapentanoic acid (EPA) and docosahexianoic acid (DHA). Thus, subcritical water hydrolysis would be an efficient process for recovering useful substances from organic waste such as fish waste discarded from fish market.
机译：鱼肉很容易在亚临界条件下通过水解液化而没有氧化剂，并形成了包含油和脂肪状固体的水相和水不溶相。生鱼肉中的乳酸（约0.03 g / g干肉）在反应温度513 K（3.35 MPa）下稳定。通过在553 K（6.42 MPa）下反应30分钟，焦谷氨酸的产量为0.095 kg / kg干肉。在513-623 K的温度范围内仅产生诸如胱氨酸，丙氨酸，甘氨酸和亮氨酸的氨基酸，在543 K处出现最大峰值。在543 K（5.51 MPa）的5分钟内产生的胱氨酸，丙氨酸，甘氨酸和亮氨酸的量）分别为0.024、0.013、0.009和0.004 kg / kg干肉。用己烷萃取的油含有有用的脂肪酸，如二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）。因此，亚临界水水解将是从有机废物（如从鱼市场丢弃的鱼粪）中回收有用物质的有效方法。

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