影响酶法回收螯虾加工下脚料中虾青素及蛋白质的因素研究  

作　　者：姜启兴[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《食品工业科技》2004年第7期54-56,59,共4页Science and Technology of Food Industry

基　　金：江苏省"十五"科技攻关计划项目(BE2002318)

摘　　要：通过测定螯虾加工下脚料中虾青素和蛋白质在不同保藏条件、预处理条件和酶解条件下的含量变化,研究了这些因素对酶法回收虾青素和蛋白质的影响。结果表明,破碎的下脚料在空气中保藏12d后虾青素残留仅37.5%,在阳光下照射3d虾青素残留18.2%,在真空、冷冻、避光的保藏条件下虾青素损失较少;酶解前预热处理蛋白质回收率可提高5%,但虾青素回收率下降5.6%;破碎后虾青素及蛋白质的回收率大幅提高,超声波处理有助于二者的回收率;酶解反应的最适条件为温度55℃,pH8.5,反应时间2h,酶底比3750U/g蛋白质。This article studied the effect of the preprocessing conditions, storag e, and enzymatic hydrolysis on the recovery of astaxanthin and protein from craw fish offal. The results showed that astaxanthin of the comminuted offal retained only 37.5% after storage for 12 days in air, and 18.2% in sunlight for 3 days, astaxanthin was stable in vacuum and frozen condition without light. Preheating improved the recovery of protein by 5%, but made astaxanthin lost by 5.6%. Commi nuting the material and treating with ultrasonic did benefit to both parameters. The optimum temperature, pH, time, and enzyme/substrate (E/S) were 55℃, 8.5, 2h, and 3750U/g protein, respectively, by single factor analysis.

关 键 词：螯虾下脚料 酶解 影响因素 虾青素 蛋白质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]