小龙虾虾壳酶解液制备及其在小龙虾丸加工中的应用  

Preparation of enzymatic hydrolysate from crayfish shells and its application in the processing of crayfish whole balls

作　　者：杨祺福 徐文思 危纳强 徐燕 杨品红 YANG Qi-fu;XU Wen-si;WEI Na-qiang;XU Yan;YANG Pin-hong(College of Life and Environmental Sciences,Hunan University of Arts and Science,Changde,Hunan 415000,China;Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries,Changde,Hunan 415000,China;Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area,Changde,Hunan 415000,China;Changde Research Center for Agricultural Biomacromolecule,Changde,Hunan 415000,China;Changde Research Centre for Artificial Intelligence and Biomedicine,Changde,Hunan 415000,China)

机构地区：[1]湖南文理学院生命与环境科学学院,湖南常德415000 [2]水产高效健康生产湖南省协同创新中心,湖南常德415000 [3]环洞庭湖水产健康养殖及加工湖南省重点实验室,湖南常德415000 [4]常德市农业生物大分子研究中心,湖南常德415000 [5]常德市人工智能与生物医药研究中心,湖南常德415000

出　　处：《食品与机械》2023年第4期170-177,共8页Food and Machinery

基　　金：湖南省教育厅科学研究项目(编号:19C1280);湖南省自然科学基金项目(编号:2021JJ40380);湖南省水产产业技术体系建设项目(编号:湘农发[2019]26号)。

摘　　要：目的:提高小龙虾虾丸风味特性与营养价值,丰富小龙虾加工产品的多样性。方法:以小龙虾虾壳为原料制备酶解液,通过单因素和正交试验优化确定复合酶法制备小龙虾虾壳酶解液工艺,并对添加有酶解液冻干粉及虾肉的小龙虾“全虾丸”进行营养品质分析。结果:小龙虾虾壳酶解液最佳制备工艺条件为1 g虾壳粉中添加0.5 mL乳酸,60℃预处理40 min,复合蛋白酶(m木瓜蛋白酶∶m风味蛋白酶为3∶1)添加量为5%(质量分数),酶解温度60℃,酶解时间4 h,料液比1∶100(g/mL),酶解液中蛋白提取率为64.69%。酶解液冻干粉重金属含量均符合水产品重金属限量标准,且含有钙、镁、铁、硒等人体所需常量及微量元素;其成分分析显示,酶解液冻干粉有一定营养价值,在一定程度上可增加食品的鲜香风味,且符合安全标准。小龙虾虾丸的营养和质构分析表明,全虾丸蛋白质含量高,富含多种氨基酸,营养全面,风味独特,黏弹性及咀嚼性良好。结论:添加了虾壳酶解液冻干粉及虾肉的小龙虾虾丸有一定的营养价值,丰富了小龙虾即食产品种类,提高了小龙虾利用率。Objective:For enhancing the flavor characteristics and nutritional value of crayfish balls,and enriching the diversity of crayfish processed products.Methods:Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal array design.The nutritional quality of crayfish whole balls containing enzyme hydrolysate lyophilized powder and crayfish meat was analyzed.Results:The optimum condition for the preparation of crayfish shells enzymatic hydrolysate solution showed that 1 g crayfish shells powder with 0.5 mL of lactic acid was pretreated at 60℃for 40 min.The dosage of compound enzymatic(papain and flavor protease mass ratio was 3∶1)was 5%(mass fraction),the enzymatic hydrolysis temperature was 60℃,time was 4 h,and solid/liquid ratio was 1∶100(g/mL),and the protein extraction efficiency in the enzymatic hydrolysis was 64.69%.The content of heavy metals in enzyme hydrolysate lyophilized powder was in line with the limit of heavy metals in aquatic products,and contains calcium,magnesium,iron,selenium and other macro and trace elements required by the human body.Its composition analysis showed that the enzymatic hydrolysate lyophilized powder had a certain nutritional value,which could increase the fresh flavor of the food and met the safety standards.The nutrition and texture analysis of crayfish balls showed that the crayfish whole balls had high protein content,rich in a variety of amino acids,comprehensive in nutrition,unique flavor,and with good viscoelasticity and chewiness.Conclusion:The crayfish whole balls added with crayfish shell enzyme hydrolysate lyophilized powder and crayfish meat have a certain nutritional value,which enriches the variety of crayfish ready-to-eat products,improves the utilization rate of whole crayfish.

关 键 词：复合酶法 虾壳酶解液 小龙虾 营养风味 加工应用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]