结合型虾青素酶法水解工艺的研究  

Optimizing Hydrolysis Techniques of Bound Astaxanthin Compounds by Papain

作　　者：孙兆远[1] 侯会绒[1] 孔令伟[2] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]淮安快鹿牛奶有限公司,江苏淮安223003

出　　处：《食品研究与开发》2017年第12期35-39,共5页Food Research and Development

基　　金：淮安市2013年度科技支撑计划(工业)项目(HAG2013074)

摘　　要：利用木瓜蛋白酶将克氏原螯虾虾壳中的结合型虾青素水解,获取游离虾青素。以虾青素提取量为评价指标,考察了蛋白酶添加量、酶解温度、溶液pH值及酶解时间等因素对水解效果的影响。通过单因素和正交试验确定了酶解工艺的最佳条件为:木瓜蛋白酶添加量10%、酶解温度45℃、溶液p H值5.5、酶解时间5 h,在此条件下,虾青素的提取量为97.26μg/g;各因素对虾青素提取量的影响依次为溶液pH值>酶解温度>酶解时间>木瓜蛋白酶添加量。The bound astaxanthin compounds in Procambarus clarkia shell was hydrolyzed to free astaxanthin with papain. The effects of four reaction parameters, including amount of papain, temperature, pH and time, on the yield of free astaxanthin were explored by the yield of astaxanthin as index. The optimal hydrolyzed con- ditions was determined by the single factor test and orthogonal array design as follows ： addition amounts of papain 10 %, temperature 45 ℃, pH 5.5, hydrolyzed time 5 h. Under these conditions, the yield of astaxanthin was 97.26 μg/g. In addition, pH had the largest impact on the yield of astaxanthin followed by temperature, hydrolyzed time and addition amounts of papain.

关 键 词：克氏原螯虾 结合型虾青素 木瓜蛋白酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]