基于DSC分析提取阿根廷红虾虾头蛋白液

Extraction Pleoticus muelleri Head Protein Solution Based on DSC Analysis

为提高红虾利用率,对虾头进行酶解处理,以用于制备海鲜调味料。运用差式热量仪对生样进行分析,确定较好的酶解温度。选择木瓜蛋白酶进行酶解处理。最佳酶解条件为(100g生样计):加酶量21.59mg;酶解温度70.85℃;酶解时间4.27h;pH 7.33,在此条件下得到的酶解液的FAN值为0.934g/dL。最终得到的酶解液的虾味浓郁,基本无苦味。

In order to improve the utilization rate of Pleoticus muelleri,the shrimp heads are treated by hydrolysis to be used for the preparation of seafood seasoning.The samples are analyzed DSC to determine the best hydrolysis temperature.Choose the papain for hydrolysis treatment.The optimal hydrolysis conditions are as follows （calculated as 100 g of sample ）：the amount of enzyme is 21.59 mg;the hydrolysis temperature is 70.85 ℃;the hydrolysis time is 4.27 hours;pH is 7.33, under such conditions,the FAN value of hydrolysate is 0.934 g/dL.The hydrolysate eventually obtained has strong flavor of shrimp,almost no bitterness.