碱性蛋白酶提取虾壳蛋白的条件优化  

Optimization of enzymatic hydrolysis of proteins of crayfish-shells by alkaline protease

作　　者：刘洋[1] 谭辰 胡其凡 胡川[1] 王伟平[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉430068

出　　处：《中国食品添加剂》2016年第11期116-120,共5页China Food Additives

基　　金：湖北工业大学省级大学生创新创业项目(No.201510500031)

摘　　要：以淡水小龙虾壳为原料,利用碱性蛋白酶对其水解提取虾壳蛋白,以蛋白质提取率作为评价指标,通过单因素试验和正交实验设计试验优化最佳水解工艺条件。实验结果表明,碱性蛋白酶的最优水解条件为:p H 7.5,温度55℃,蛋白酶加量0.3%,水解时间4h,蛋白质提取率高达62.7%。In this paper, proteinwas extracted by alkaline protease from Qianjiang freshwater crayfish. The hydrolysis conditions were optimized by single factor and orthogonal experiment and the protein extraction rate was used as the evaluation index. The results showed that the optimal conditions for alkaline protease hydrolysis were initial reaction pH 7.5, temperature 55 ℃, enzyme concentration 0.3%, and hydrolysis time 4h, and the protein extraction rate was up to 61.9%.

关 键 词：虾壳蛋白 碱性蛋白酶 蛋白质提取率 

分 类 号：TQ925.2[轻工技术与工程—发酵工程] O629.73[理学—有机化学]