酶法制备低盐虾酱的研究  

THE PREPARATION OF SHRIMP BREI WITH LOWER SALINITY BY ENZYMOLYSIS

作　　者：刘树青[1] 林洪[1] 

机构地区：[1]中国海洋大学水产学院,青岛266003

出　　处：《海洋科学》2003年第3期57-60,共4页Marine Sciences

基　　金：山东省自然科学基金项目Y2001D06号

摘　　要：为了解决传统的自然发酵工艺制备虾酱带来的种种弊端 ,本文选用小型毛虾经蛋白酶水解 ,采用甲醛滴定法对不同加酶量、酶解时间、温度和用盐量对FAN值的影响进行了测定 ,确定了碱性蛋白酶和中性蛋白酶的最适反应条件均为加酶量0.5% ,酶解温度55℃ ,加盐量18 % ,而最适酶解时间分别为2h和1h,最适 pH为7.0。酶法制备低盐虾酱使产品低盐 ,适合大众消费 ;高温酶解 ,风味品质更好 ;生产周期短 ,降低所需成本。To eliminate the disadvantages of natural fermentation technology on preparing shrimp brei, the small Acetes chinensis was hydrolyzed by protease. Formol titration was adopted to determine the effects of enzyme concentration, time, temperature and salinity on FAN value. The optimum reaction conditions of alkaline protease and neutral protease were concluded as follows: content of enzyme 0.5%, hydrolysis temperature 55℃, salinity content 18% and pH 7.0. However, the optimum reaction time of alkaline protease and that of neural protease were 2h and 1h, respectively. The shrimp brei with low salinity prepared by protease was suitable for the mass consumption. The protease hydrolysis technology under high temperature can not only improve the flavor and quality but also lower the production period. The hydrolysis products were qualified to the national sanitation standard.

关 键 词：蛋白酶 酶解 虾酱 

分 类 号：Q556.9[生物学—生物化学]