虾加工下脚料浓缩蛋白粉制备工艺研究  

A Method of Concentrating Protein from Shrimp Using Enzyme Preparation

作　　者：陈娜[1] 陈可可[1] 费建枫[1] 陈小娥[1] 方旭波[1,2] 胡道亨 

机构地区：[1]浙江海洋学院食品与药学学院,浙江舟山316004 [2]浙江省水产品加工技术研究联合重点实验室,浙江舟山316004 [3]舟山市普陀新兴医药化工有限公司,浙江舟山316111

出　　处：《食品研究与开发》2014年第3期35-38,共4页Food Research and Development

基　　金：舟山市科技局项目(10332);浙江海洋学院大学生创新性实验项目资助

摘　　要：以虾加工下脚料所采肉为原料,利用木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶、胰蛋白酶进行水解,以水解度为指标筛选得木瓜蛋白酶为最佳酶,并采用L9(34)正交试验进一步研究木瓜蛋白酶酶解的最佳工艺条件。结果为固液比为1∶2.5,pH=7.5,酶用量6 000 U/g,在55℃下酶解5.0 h,其水解度可达28.12%;将水解液经离心过滤、浓缩、喷雾干燥制得浓缩蛋白粉,经检测其所含水分3.21%、灰分3.05%、脂肪3.26%、蛋白质90.16%,可作为调味品、作为功能食品的补充成分或饲料添加。Rate of hydrolysis degree of for the papain was used as an index with processing shrimp as the raw material, trypsin was screened out from papain, pineapple proteinase, alkali protease and trysin.The technological parameter of hydrolysis degree was optimized by L9（34）orthogonal experimental design, the result for the solid-liquid ratio is 1∶2. 5, pH=7.5, add enzyme quantity 6 000 U/g in 55℃enzyme solution under 5.0 h, the hydrolysis degree can amount to 28.12%. will the hydrolyzed centrifuge, concentration, the spray drying the enrichment protein powder, measuring the contains moisture content 3.21%3.05%, ash content, 3.26%fat, protein 90.16%, can be as a condiment, feed additives, or as a complement to the functional food ingredients.

关 键 词：虾加工下脚料 木瓜蛋白酶 水解 正交试验 浓缩蛋白 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]