CAJ | 학술논문

通过比较不同的水解酶水解虾加工副产物的效率，确定碱性蛋白酶为水解虾加工副产物用酶。考察了料液比、时间、温度、起始pH值、酶添加量对蛋白提取率的影响，确定最优的酶解工艺条件为：酶添加量为虾粉质量的0．8％、温度60℃、料液比4g：100mL、起始pH9．0、时间2．0h、蛋白提取率为65．3％。
통과비교불동적수해매수해하가공부산물적효솔，학정감성단백매위수해하가공부산물용매。고찰료료액비、시간、온도、기시pH치、매첨가량대단백제취솔적영향，학정최우적매해공예조건위：매첨가량위하분질량적0．8％、온도60℃、료액비4g：100mL、기시pH9．0、시간2．0h、단백제취솔위65．3％。
In this paper, the extraction of protein from shrimp processing byproduct with enzymatic hydrolysis was studied. Comparing with the different hydrolysis proteinases, the alcalase was found to be the most suitable one for hy- drolysis. It also studied the effects of solid-liquid ratio, reaction time, temperature, initial pH and enzyme content to the extraction yield of protein with alcalase. The result showed that the optimum hydrolysis conditions were ： 0.8% al- calase, solid to liquid ratio 4 ： 100, initial pH 9.0, temperature 60℃ for 2.0 h. Under such conditions, the extracion yield reached 65.3%.