虾类加工副产物酶解工艺初探

为了提高虾类资源利用率以及加工副产物的风味,采用酶法水解技术对影响虾类加工副产物酶解程度的各个因素进行了研究,包括酶制剂及其用量、固液比、酶解时间、酶解温度和pH。通过一系列单因素实验和对酶用量、酶解时间、酶解温度的正交试验确定了最佳酶解条件。结果表明:最适酶制剂为由中性蛋白酶与风味蛋白酶复合而成的复合酶;酶用量分别为中性蛋白酶1 000 U/g,风味蛋白酶1 000 U/g;固液比为1:5,其中固体为20 g;最适合的酶解温度:第一段酶解为55℃,第二段酶解为50℃;酶解时间:第一段酶解为1 h,第二段酶解为3 h;最适pH为7.0。

Study of Enzymolysis Technology on By-Products of Shrimp

Aimed at improving the utilization of shrimp resources and the flavor of by-products,this paper looks into each factor of shrimp by-product′s enzymolysis degree with enzymatic hydrolysis technology,including enzyme and it′s amount,solid-liquid ratio,enzymolysis time and temperature,the range of pH.Verified the best enzymolysis condition through single factor experiment and orthogonal experiment on enzyme amount,time,temperature.The findings of this paper is： The optimal enzyme is the complex enzyme combined by Neutral and Flavourzyme;The amount distribution is Neutral 1 000 U/g and Flavourzyme 1 000 U/g;Solid-liquid ratio 1：5,with solid 20 g;The most appropriate temperature for the process is 55 ℃ in the first part of enzyme,50 ℃ in the second part of the enzyme;Duration for this process is 1 h in the first part and 3h for the second part;while the best pH is 7.0.