低值虾制备呈味肽的酶解工艺

Optimization of Enzymatic Hydrolysis Process for Preparing Flavor Peptide by Low-value Shrimp

为了利用低值虾削备呈味肽，研究了自配复合蛋白酶的酶解工艺。以多种蛋白酶对低值虾进行酶解试验，优选出中性蛋白酶与风味蛋白酶。通过复合配制和呈味肽制备试验，确定优化的组合方式为中性蛋白酶用量3000U／g和风味蛋白酶用量1200U／g，同时分别确定了复合蛋白酶的最佳温度、pH和时间为50℃，7．0和240min。在最佳条件下，短肽（360-1000Da）的得率达到42．93％，且风味良好。

In order to prepare flavor peptide by low-value shrimp, a variety of protease enzymolysis experiments are carried out on the low-value shrimp using self-developed compound proteases. The neutral protease and flavorzyme are proved as better enzymes. By composite preparation and preparation test, the optimal combination mode is determined as the dosage of neutral protease of 3000 U/g and flavorzyme of 1200 U/g. Moreover, the best conditions for compound proteases are confirmed as temperature of 50 ℃, initial pH of 7.0, and reaction time of 240 rain. At the optimum conditions, the recovery rate of oligopeptide （molecular weight distributed between 360- 1000 Da） reaches 42.93% and the flavor is better.