响应面法优化虾壳蛋白脱除工艺研究

Process Optimization of the Protein Removal from Lobster Shell by Response Surface Methodology

在以虾壳为原料制备甲壳素的过程中,虾壳蛋白脱除是其中重要步骤之一。试验应用超声波辅助蛋白酶法对龙虾壳蛋白的脱除工艺进行了研究,并应用响应面法进行了优化。结果表明,脱除虾壳蛋白的最佳酶为碱性蛋白酶,最佳条件为液料比20:1 mL/g,加酶量0.06%,超声功率330 W,酶解时间160 min,在该条件下,虾壳蛋白脱除率为91.23%。

Protein removal is one of the key processes in chitin preparation with lobster shell as materials.In this study,the protein of lobster shell was degraded with protein enzyme and removed by centrifugation.The study started with single-factor experiments and then response surface methodology to optimize the process of protein removal from lobster shell.The results indicated that the optimal conditions were as follows：the best enzyme was alkali protease,the liquid-solid ratio was 20：1 mL/g,the enzyme dosage was 0.06%,the ultrasonic power was 330 W,and the enzymolysis time was 160 min.Under these conditions,a protein removal rate of 91.23% was achieved.