关键词：蛋白质水解物；肽；构效关系；脱苦；苦味评价 [gap=683]Key words：protein hydrolysate；peptide；relationship of structure to bitter taste；debittering；bitter taste esti
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鱼或鱼废料经蛋白水解酶，碱及酸处理可以制备鱼蛋白质水解物和鱼蛋白质分离物。
Fish Protein Hydrolysates (FPH) and Isolates (FPI) were obtained through enzymic hydrolysis and alkali solubilization of whole fish or fish waste.
蛋白质水解物的功能性质与水解物的分子量相关可通过控制水解程度来得到理想性质的蛋白水解物。
The properties of hydrolysates are related to their molecular weight (MW). The hydrolysates with desired properties can be made by controlling deg ree of hydrolysis (DH).
本研究以核桃渣为原料，利用超声波辅助浸提法进行蛋白质提取，采用生物技术对提取物进行水解。
In this study, walnut cake being used as the material, walnut protein was extracted through ultra-wave soaking.
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