食品与发酵工业

碱性蛋白酶水解中华管鞭虾虾头的工艺优化

  • 徐坤华 ,
  • 张燕平 ,
  • 戴志远 ,
  • 王宏海
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网络出版日期: 2010-10-25

Enzymatic Hydrolysis of Solenocera crassicornis Heads by Alcalase

  • Xu Kun-hua ,
  • Zhang Yan-ping ,
  • Dai Zhi-yuan ,
  • Wang Hong-hai
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Online published: 2010-10-25

摘要

利用碱性蛋白酶对虾头进行深度水解制取虾头蛋白的水解液。研究表明:虾头在物料浓度为20%,酶解最佳条件为温度55.5℃、pH值8.50,酶底比(E/S)为690U/g,酶解时间为2h,制得的水解液的总氮回收率达86.67%;酶解后,游离氨基酸增加了57.49%,且呈味氨基酸增加明显。

本文引用格式

徐坤华 , 张燕平 , 戴志远 , 王宏海 . 碱性蛋白酶水解中华管鞭虾虾头的工艺优化[J]. 食品与发酵工业, 2010 , 36(10) : 64 -69 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.018

Abstract

By using alcalase to hydrolyze shrimp heads,the optimal hydrolysis conditions were determined as follows:the ratio of solid to water 1:4,under 55.5℃,at pH 8.50,with 690 U/g alcalase for 2 h.Under these conditions,the total nitrogen recovery was 86.67%.After hydrolysis,free amino acids increased by 57.49%,and the flavoring amino acids also increased significantly.
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