作　　者： ; ; ; ; (冯仕苏）;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2010年第5期241-244,共4页

摘　　要： 以南美白对虾加工废弃物虾头、虾壳为原料,筛选了与虾头内源酶复合水解有协同作用的最佳外源蛋白酶,确定并比较了外源酶复合水解的工艺。结果表明,胃蛋白酶、碱性蛋白酶和风味蛋白酶与虾头内源酶协同作用最好;以水解度为指标,其与内源酶复合水解的最优工艺分别为:胃蛋白酶酶用量45U/g原料,料水比1∶4.5,反应温度55℃,反应时间6h,pH7.5;碱性蛋白酶酶用量30U/g原料,料水比1∶5,反应温度50℃,反应时间5h,pH7.0;风味蛋白酶酶用量40U/g原料,料水比1∶4.5,反应温度50℃,反应时间6h,pH7.0;其水解度依次为38.26%,35.10%和47.31%,分别比只有内源酶作用的对照组高8.12%,4.96%和17.17%,其中风味蛋白酶与内源酶的协同作用最好。 The exogenous enzymes with good synergistic effects with endogenous enzymes existed in white shrimp head were selected and their optimum enzymatic conditions to hydrolyze white shrimp head and shell with endogenous enzymes were studied and compared in this study. The results showed that pepsin,alkaline protease and flavored protease had good synergistic enzymatic effects. Using degree of hydrolysis as indicator,the best enzymatic conditions for pepsin were as follows：E/S 45U/g,material-water ratio 1∶4.5,reactive temperature 55℃,reaction time 6 hours and pH7.5. The optimal enzymic conditions for alkaline protease were E/S 30U/g,material-water ratio 1∶5,reactive temperature 50℃,reaction time 5 hours and pH7. For flavored protease,the best hydrolytic conditions were E/S 40U/g,material-water ratio 1∶4.5,reactive temperature 50℃,reaction time 6 hours and pH7.0. Under these optimal conditions,the degree of hydrolysis were 38.26%,35.10% and 47.31% respectively,which were 8.12%,4.96% and 17.17% higher than the control sample which was only hydrolyzed by endogenous enzymes. Among these enzymes,flavored protease showed best synergistic enzymatic effects with endogenous enzymes.

关 键 词： 虾头 虾壳 内源酶 外源酶 复合水解

领　　域： [轻工技术与工程] [轻工技术与工程]