Food and Fermentation Industries >

2010 , Vol. 36 >Issue 10: 64 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.10.018

Food and Fermentation Industries

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

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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.

Key words： shrimp head; enzymatic hydrolysis; alcalase; total nitrogen recovery

Cite this article

Xu Kun-hua , Zhang Yan-ping , Dai Zhi-yuan , Wang Hong-hai . Enzymatic Hydrolysis of Solenocera crassicornis Heads by Alcalase[J]. Food and Fermentation Industries, 2010 , 36(10) : 64 -69 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.018

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