蛋白酶对蟹壳的脱蛋白作用研究  

Study on the Deproteinization of Crab Shell by Protease

作　　者：武小芳[1] 张建旭 耿晓杰 王勃颖 郭润芳[1] 孙纪录[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北农业大学现代科技学院,河北保定071001

出　　处：《食品研究与开发》2018年第2期132-136,共5页Food Research and Development

基　　金：河北省科技计划项目(15273204D)

摘　　要：传统的蟹壳脱蛋白的方法消耗大量碱液,引起环境污染。为了开发一种可替代的方法,以蟹壳粉为原料,蛋白质脱除率为主要评价指标,对蛋白酶脱蛋白作用进行研究。结果表明,碱性蛋白酶较适宜于蟹壳脱蛋白;最优的脱蛋白条件为:碱性蛋白酶添加量4 U/mg、蟹壳粉目数160目、反应温度45℃、保温处理时间4 h、p H 10.5,在此条件下,蟹壳粉的蛋白质脱除率为78.54%。因此,碱性蛋白酶处理是一种有效的脱除蟹壳中蛋白质的方法。Traditional method for deproteinizing crab shell consumes a large amount of sodium hydroxidesolution, which brings about enviroment pollution. For developing an alternative method, the deproteinization ofcrab shell by protease was investigated in this paper,with crab shell powder as raw material anddeproteinization rate as main evaluating indicator.oteinization experiment was conducted using different kinds ofprotease,The results showed that alkaline protease is suitable for the deproteinization of crab shell. The optimaldeproteinization conditions were obtained as follows：addition amount of alkaline protease,4 U/mg;meshnumber of crab shell, 160; reaction temperature, 45 ℃; incubation time,4h; pH,10.5. In this condition, thedeproteinization rate of crab shell powder was 78.54 %. Therefore,alkaline protease treatment is an effectivemethod for removing protein from crab shell.

关 键 词：蟹壳 脱蛋白 碱性蛋白酶 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]