对虾头的酶解研究  

Enzymatic Hydrolysis on Prawn Head

作　　者：陈丽花[1] 史旭雯[2] 肖作兵[2] 周培根[1] 

机构地区：[1]上海水产大学食品学院,上海200090 [2]上海应用技术学院生物与食品工程系,上海200233

出　　处：《食品科学》2008年第2期261-265,共5页Food Science

基　　金：上海应用技术学院青年基金资助项目(QJ200507)

摘　　要：以南美白对虾的虾仁加工废弃物——虾头为原料,对其最佳作用酶及酶解工艺进行了研究,并分析了酶解前后各游离氨基酸含量。结果表明:在几种实验酶中酶解效果最好的是木瓜蛋白酶,其最适作用条件为物液比1:0.6,初始pH7.5、酶用量775U/g、温度42℃、酶解3h,此条件下对虾头蛋白的水解度可达到64.82%;为解决酶解物的苦味问题,将木瓜蛋白酶与复合风味酶1:1(质量比)复合后用酶总量775U/g,在木瓜蛋白酶的最适作用条件下酶解3h,酶解液无苦味且具诱人、浓郁的海虾风味,水解度为58.01%;与对虾头浆液相比,酶解液中各游离氨基酸含量均大大增加,其中谷氨酸增幅及含量均为最大。The best enzyme and its optimum conditions to enzymatically hydrolyze prawn heads were studied and the free amino acids were analyzed also in this study. The results showed that papaln is the best enzyme and its optimum conditions are ratio of material to water 1：0.6, original pH 7.5 and E/S 775 U/g under 42℃ for 3 h. Under these conditions, the hydrolysis degree （DH） is up to 64.82%. To avoid the bitterness in the product, flavourzyme and papaln are mixed up （1：1, E/S 775 U/g） with the processing conditions listed above. The product flavor is better than before while the DH is 58.01%. The amount of free amino acids increases greatly and the content of glutamic acid is the highest.

关 键 词：对虾头 酶解 工艺 游离氨基酸 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]