木瓜蛋白酶水解克氏原螯虾虾壳提取虾青素的研究

The Application of Papain in Astaxanthin Extraction from Crayfish Shell

研究以克氏原螯虾壳为原料,利用木瓜蛋白酶对其水解提取虾青素,通过单因素试验和中心点实验设计试验优化最佳酶解工艺条件。结果表明,酶解最适条件为:酶解温度48.5℃、pH值5.8、酶活力为2 522U/g、水解时间63min、配液与底物固比2∶1(g∶mL),每克湿虾壳含总类胡萝卜素115.76μg,比用酸处理法提取量提高13.82%。高效液相检测其虾青素质量浓度达到13.06g/dL,显著提高了萃取物中虾青素浓度,为虾的废弃物的综合利用提供了新的途径。

The aim of this study is to develop a astaxanthin extraction process from hydrolyzing the Crayfish shell by papain.For this,the optimal hydrolyzed conditions was determined by the single factor test and the central point experimental design and the optimum conditions as fellows： temperature 48.5,pH 5.8,E/S 2522U/g,hydrolyzed time 63 min,L/S 2：1.A higher carotenoids amount and density achieved at 115.761μg·g^-1 and 13.06%,respectively.The amount was higher 13.8% than that of the amount extracted by acid treatment The results presented here provided a new technology process for comprehensive utilization of shrimp waste.