碱性蛋白酶水解中华管鞭虾虾头的工艺优化

Enzymatic Hydrolysis of Solenocera crassicornis Heads by Alcalase

利用碱性蛋白酶对虾头进行深度水解制取虾头蛋白的水解液。研究表明:虾头在物料浓度为20%,酶解最佳条件为温度55.5℃、pH值8.50,酶底比(E/S)为690U/g,酶解时间为2h,制得的水解液的总氮回收率达86.67%;酶解后,游离氨基酸增加了57.49%,且呈味氨基酸增加明显。

By using alcalase to hydrolyze shrimp heads, the optimal hydrolysis conditions were determined as follows ： the ratio of solid to water 1 ： 4, under 55.5℃ , at pH 8.50, with 690 U/g alcalase for 2 h. Under these conditions, the total nitrogen recovery was 86.67%. After hydrolysis, free amino acids increased by 57.49% , and the flavoring amino acids also increased significantly.