CAJ | 학술논문

通过比较碱性蛋白酶、中性蛋白酶、风味蛋白酶、复合蛋白酶和胰蛋白酶对虾加工副产品的酶解，确定风味蛋白酶作为最佳水解酶，并确定其起始 pH 值为6.5，考察了酶添加量、料液比、酶解时间和温度对虾油提取率的影响，确定最优工艺：酶添加量1.0 g/100g，料液比1 g∶8 mL，酶解时间2.5 h，酶解温度50℃。
통과비교감성단백매、중성단백매、풍미단백매、복합단백매화이단백매대하가공부산품적매해，학정풍미단백매작위최가수해매，병학정기기시 pH 치위6.5，고찰료매첨가량、료액비、매해시간화온도대하유제취솔적영향，학정최우공예：매첨가량1.0 g/100g，료액비1 g∶8 mL，매해시간2.5 h，매해온도50℃。
By comparing enzymolysis of shrimp processing by-products of the different proteases including alkaline protease, neutral protease, flavor protease, compound protease, and trypsin, the flavor protease was determined as the optimum hydrolytic enzymes and the initial pH value was determined as 6.5. The four influencing factors of shrimp sauce extraction yield including the enzyme amount, solid-liquid ratio, enzymolysis time and enzymolysis temperature were studied. The statistical analysis indicated the optimum conditions were: enzyme amount1.0 g/100g, solid-liquid ratio 1 g∶8 mL, enzymolysis time 2.5 h and enzymolysis temperature 50 ℃.