酶解虾加工副产物工艺条件的优化研究  

Research of enzymatic hydrolysis technique of shrimp processing byproduct

作　　者：洪瑶[1] 陈文伟[1] 黄光荣[1] 王观冯[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《中国食品添加剂》2012年第5期78-82,共5页China Food Additives

基　　金：杭州市农业科研攻关项目(20101032B43);浙江省大学生科研创新团队资助项目

摘　　要：虾产品是我国渔业的优势出口产品,随着生产加工规模的扩大,产生了大量的虾头、虾壳等加工副产物,这些副产物含有丰富的蛋白质等营养物质。以虾加工副产物为原料,添加外源蛋白酶并控制水解进程,可以得到富含蛋白、多肽等物质的水解液。本文研究了以酶解的方法提取虾加工副产物中的蛋白,为提高虾资源的利用率和附加值提供理论和应用基础。首先通过比较不同水解酶的水解效率,确定了碱性蛋白酶为最佳的水解酶,其次研究了起始pH、料液比、时间、温度和酶添加量对蛋白提取率的影响。最后根据正交试验,得到了最佳酶解工艺条件为:起始pH9.0,酶添加量1.2%,温度65℃,料液比1:30,时间2.5h;此条件下蛋白提取率为68.76%。Shrimp product is main export product of our country.With the scale of the shrimp manufacturing expanding, the processing of shrimp generates more and more waste byproduct,such as shrimp head and shell,which are abundant in protein and other nutrients.Use these byproduct in the hydrolysis with exogenous protease,protein hydrolysate and peptide can be obtained.In this paper,the extraction of protein from shrimp processing byproduct through enzymatic hydrolysis was studied.It provides the theory on the application of fully utilization the shrimp and increased product value.Compared different proteinases,the alcalase was the most suitable for hydrolysis.We also investigated the effects such as initial pH,the ratio of solid to liquid,time,temperature and enzyme content to the extraction yield of protein with alcalase.The result of orthogonal test showed that,the optimal hydrolysis conditions were;1.2%alcalase, the ratio of solid to liquid 1：30,reaction at 65℃for 2.5h.Under the above conditions,the extraction yield reached to 68.76%.

关 键 词：酶解 虾加工副产物 蛋白 提取率 正交试验 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]