食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
3期
35-38
,共4页
陈娜%陈可可%费建枫%陈小娥%方旭波%胡道亨
陳娜%陳可可%費建楓%陳小娥%方旭波%鬍道亨
진나%진가가%비건풍%진소아%방욱파%호도형
虾加工下脚料%木瓜蛋白酶%水解%正交试验%浓缩蛋白
蝦加工下腳料%木瓜蛋白酶%水解%正交試驗%濃縮蛋白
하가공하각료%목과단백매%수해%정교시험%농축단백
shrimp processing scraps%papain%hydrolysis%the orthogonal experiment%protein concentrate
以虾加工下脚料所采肉为原料，利用木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶、胰蛋白酶进行水解，以水解度为指标筛选得木瓜蛋白酶为最佳酶，并采用L9（34）正交试验进一步研究木瓜蛋白酶酶解的最佳工艺条件。结果为固液比为1∶2.5，pH=7.5，酶用量6000 U/g，在55℃下酶解5.0 h，其水解度可达28.12%；将水解液经离心过滤、浓缩、喷雾干燥制得浓缩蛋白粉，经检测其所含水分3.21%、灰分3.05%、脂肪3.26%、蛋白质90.16%，可作为调味品、作为功能食品的补充成分或饲料添加。
以蝦加工下腳料所採肉為原料，利用木瓜蛋白酶、菠蘿蛋白酶、堿性蛋白酶、胰蛋白酶進行水解，以水解度為指標篩選得木瓜蛋白酶為最佳酶，併採用L9（34）正交試驗進一步研究木瓜蛋白酶酶解的最佳工藝條件。結果為固液比為1∶2.5，pH=7.5，酶用量6000 U/g，在55℃下酶解5.0 h，其水解度可達28.12%；將水解液經離心過濾、濃縮、噴霧榦燥製得濃縮蛋白粉，經檢測其所含水分3.21%、灰分3.05%、脂肪3.26%、蛋白質90.16%，可作為調味品、作為功能食品的補充成分或飼料添加。
이하가공하각료소채육위원료，이용목과단백매、파라단백매、감성단백매、이단백매진행수해，이수해도위지표사선득목과단백매위최가매，병채용L9（34）정교시험진일보연구목과단백매매해적최가공예조건。결과위고액비위1∶2.5，pH=7.5，매용량6000 U/g，재55℃하매해5.0 h，기수해도가체28.12%；장수해액경리심과려、농축、분무간조제득농축단백분，경검측기소함수분3.21%、회분3.05%、지방3.26%、단백질90.16%，가작위조미품、작위공능식품적보충성분혹사료첨가。
Rate of hydrolysis degree of for the papain was used as an index with processing shrimp as the raw material, trypsin was screened out from papain, pineapple proteinase, alkali protease and trysin.The technological parameter of hydrolysis degree was optimized by L9(34)orthogonal experimental design, the result for the solid-liquid ratio is 1∶2. 5, pH=7.5, add enzyme quantity 6 000 U/g in 55℃enzyme solution under 5.0 h, the hydrolysis degree can amount to 28.12%. will the hydrolyzed centrifuge, concentration, the spray drying the enrichment protein powder, measuring the contains moisture content 3.21%3.05%, ash content, 3.26%fat, protein 90.16%, can be as a condiment, feed additives, or as a complement to the functional food ingredients.
