虾加工副产品中虾油提取工艺研究  

Research of shrimp oil extraction from shrimp processing by-products

作　　者：朱锦丽[1] 梁生灿[1] 洪瑶[1] 包凯[1] 徐晓阳[1] 陈文伟[1] 

机构地区：[1]中国计量学院生命科学学院,浙江杭州310018

出　　处：《食品工程》2013年第4期14-17,共4页Food Engineering

基　　金：杭州市科技攻关项目(20101032B43);中国计量学院开放实验项目

摘　　要：通过比较碱性蛋白酶、中性蛋白酶、风味蛋白酶、复合蛋白酶和胰蛋白酶对虾加工副产品的酶解,确定风味蛋白酶作为最佳水解酶,并确定其起始pH值为6.5,考察了酶添加量、料液比、酶解时间和温度对虾油提取率的影响,确定最优工艺:酶添加量1.0 g/100g,料液比1 g∶8 mL,酶解时间2.5 h,酶解温度50℃。By comparing enzymolysis of shrimp processing by-products of the different proteases including alkaline protease, neutral protease, flavor protease, compound protease, and trypsin, the flavor protease was determined as the optimum hydrolytic enzymes and the initial pH value was determined as 6.5. The four influencing factors of shrimp sauce extraction yield including the enzyme amount, solid-liquid ratio, enzymolysis time and enzymolysis temperature were studied. The statistical analysis indicated the optimum conditions were： enzyme amount1.0 g/10Og, solid-liquid ratio 1 g ： 8 mL, enzymolysis time 2.5 h and enzymolysis temperature 50 ℃.

关 键 词：酶解 虾加工副产品 虾油 

分 类 号：TS254.55[轻工技术与工程—水产品加工及贮藏工程]