酶法水解虾壳蛋白的进一步研究

本文报导了三种不同蛋白酶解虾壳蛋白的研究。实验结果表明,A.S.1.398中性蛋白酶最适宜于水解虾壳蛋白。虾壳经“高短”法处理后,在最佳条件下,虾壳水解产率为31.5％,蛋白质消化率为73.4％。当在水解产物中加入0.1g/kg的山梨酸钾,能成功地防止其变质。水解产物包含多种人体必需氮基酸,具有浓郁的鲜虾风味,是一种具有特色的水解动物蛋白质(HAP)的产品,可做调味品。

Preparation of protein from prawn shells by hydrolysis with three different proteinases was reported. The experimental results showed that A. S. 1. 398 neutral proteinase was optimal for hydrolysis of protein from prawn shells. The prawn shells were treated with high pressure in short time and then hydrolysis rate was 31.51% and the protein digestion rate was 73.39% under the optimum conditions. When 0.1g/kg Potassium Sorbate was added, it could successfully protect the product from spoiling. The hydrolyzate contained many kinds of necessary animo acids for human body and had intense delicious prawn flavour, and was a characteristic hydrolyzed animal protein (HAP). It may be used as condiment.