作　　者： ; ; ; ;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《食品工业》 2013年第9期25-27,共3页

摘　　要： 以虾加工的下脚料为原料,采用中性蛋白酶进行水解,提高水解物的抗氧化性。通过单因素试验分别考察了酶解温度、酶解时间、加酶量以及pH等四个因素对水解物还原力的影响,在此基础上采用响应面试验设计对酶解工艺参数进行优化,确定最佳工艺条件为:温度40℃、加酶量4 000 U/g、酶解时间210 min。在最优条件下所得水解物的还原力为0.496。 In order to improve the antioxidant of hydrolysate, the by-products of shrimp processing were enzymatic hydro- lyzed by neutral protease. Effects of four factors （temperature, time, enzyme additive and pH） were studied, and the condition of enzymatic hydrolysis was optimized by response surface design. The optimum condition of enzymatic hydrolysis was as follows： temperature 40 ℃, enzyme additive 4 000 U/g, time 210 min, and under this condition, the power of reducing was 0.496.

关 键 词： 虾下脚料 酶解 蛋白酶 还原力

领　　域： [轻工技术与工程] [轻工技术与工程]