超声辅助酶法水解虾头蛋白工艺优化

Optimization of Hydrolyzation Technology of White Shrimp Head Protein by Enzyme Assisted Ultrasonic Treatment

为提取虾头蛋白制备虾味调味品,提高虾头副产物的附加值,优化虾头酶解工艺。并探讨虾头酶解液在模拟鱼翅加工中的利用。通过超声波辅助木瓜蛋白酶法提取虾头蛋白,探讨超声功率、超声时间、粒径、酶解温度、pH值、料液比、酶添加量、酶解时间对虾头蛋白水解度的影响,通过响应面试验法优化提取工艺。通过向模拟鱼翅胶液中添加不同含量虾头酶解液的水溶液,探讨酶解液含量对模拟鱼翅感官的影响。超声波辅助酶法提取虾头蛋白的最佳提取条件为:按料液比1∶10(g/mL),酶添加量8 000 U/g,粒径0.2 mm^0.3 mm的虾头中添加木瓜蛋白酶,调节pH值至7.5,在超声功率120 W条件下处理20 min后,60℃下酶解时间3 h,此条件下虾头蛋白的水解率可达65.25%(以虾头蛋白质量计)。添加80%虾头酶解液制备的模拟鱼翅已具备较优的感官特性。

In order to recover protein to product shrimp spices for explore added value of white shrimp head, the enzymatic hydrolysis process of the protein of white shrimp head was studied. And the use of shrimp head hy- drolyzate in simulated shark fin processing was also studied. The white shrimp head powder was hydrolyzed with papain assisted by ultrasonic method, and the effects of ultrasonic power, ultrasonic time, particle size, enzy- molysis temperature, enzymolysis pH, ratio of material to water, enzyme dosage （papain） as well as enzymoly- sis time on extraction rate of white shrimp head peptides were studied. The effect of the content of the hy- drolyzate on the simulated shark fin was also studied by adding different solutions of the shrimp head hydrolyzate to the simulated shark fin glue. By single-factor experiment and Box-Behnken design experiment, the optimal extraction conditions were found as follows：ultrasonic power 120 W, ultrasonic time 20 min, particle size 0.2 mm-0.3 mm, enzymolysis temperature 60 ~C, enzymolysis pH 7.5, ratio of material to water 1 ： 10 g/mL, enzyme dosage （papain） 8 000 U/g, enzymolysis time 3 h. Under these conditions, the extraction rate of white shrimp head peptides could a mount to 65.25 % （to white shrimp head protein mass）. The simulated shark fin prepared with 80 % shrimp head hydrolyzate had better sensory characteristics.