内源性蛋白酶酶解南美白对虾虾头、虾壳的研究  

Research on enzymic hydrolysis conditions of white shrimp head and shell by endogenous protease

作　　者：张祥刚[1] 周爱梅[1] 陈毅雯[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2010年第3期138-141,共4页Food Science and Technology

摘　　要：研究了温度、固液比、时间、pH值等因素对南美白对虾虾头内源性蛋白酶酶解反应的影响,并以4因素3水平正交试验确定了反应的最佳条件。结果表明,以氨基酸态氮与水解度为指标,最佳水解条件为:固液比1:3.5、温度55℃、时间4h、pH8,氨基酸态氮含量6.53mg/g虾头;短肽最佳组合:固液比1:3.5、温度45℃、时间3h、pH6。The reaction conditions of enzymic hydrolysis by endogenous protease in white shrimp head were studied.With orthogonal experiment of four factors and three levels,the max percentage of the amino acid and the degree of hydrolysis was obtained under the enzymic hydrolysis condition：solid-liquor ration 1：3.5,reactive temperature 55 ℃,reaction time 5 hours and pH 8.The max percentage of polypeptide was obtained under enzymic hydrolysis condition：solid-liquor ration 1：3.5,reactive temperature 45 ℃,reaction time 3 hours and pH 6.

关 键 词：虾头 内源酶 酶解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]