虾加工副产物酶解工艺研究  

Research of enzymatic hydrolysis technique of shrimp processing byproduct

作　　者：王观冯[1] 陈文伟[1] 洪瑶[1] 黄光荣[1] 包凯[1] 王智[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《食品工程》2012年第2期34-37,共4页Food Engineering

基　　金：杭州市科技攻关项目(20101032B43);浙江省大学生科研创新团队资助项目

摘　　要：通过比较不同的水解酶水解虾加工副产物的效率,确定碱性蛋白酶为水解虾加工副产物用酶。考察了料液比、时间、温度、起始pH值、酶添加量对蛋白提取率的影响,确定最优的酶解工艺条件为:酶添加量为虾粉质量的0.8%、温度60℃、料液比4 g∶100 mL、起始pH9.0、时间2.0 h、蛋白提取率为65.3%。In this paper, the extraction of protein from shrimp processing byproduct with enzymatic hydrolysis was studied. Comparing with the different hydrolysis proteinases, the alcalase was found to be the most suitable one for hy- drolysis. It also studied the effects of solid-liquid ratio, reaction time, temperature, initial pH and enzyme content to the extraction yield of protein with alcalase. The result showed that the optimum hydrolysis conditions were ： 0.8% al- calase, solid to liquid ratio 4 ： 100, initial pH 9.0, temperature 60℃ for 2.0 h. Under such conditions, the extracion yield reached 65.3%.

关 键 词：酶解 虾加工副产物 蛋白 

分 类 号：TS201.25[轻工技术与工程—食品科学]