蟹肉罐头加工下脚料甲壳素生产新工艺研究

Study on New Technology of Production of Chitin from Canned Crab Meat Scraps

以蟹肉罐头加工下脚料为原料,在自然p H条件下,筛选出较优的蛋白酶酶解脱蛋白,在单因素试验基础上,采用响应面法对其酶解脱蛋白工艺进行优化;并结合柠檬酸脱钙,H_2O_2脱色制备甲壳素。结果表明,碱性蛋白酶为最适蛋白水解酶,其最适的酶解条件为:料液比1︰21 g/m L、反应时间5.5 h、酶添加量1.00%,此时蛋白脱除率为28.17%。用10%柠檬酸脱钙,其最佳工艺参数为:料液比1︰5 g/m L、反应时间15 h,甲壳素灰分含量为0.94%,达到食品级灰分含量的要求。用H_2O_2脱色,所得成品呈半透明状,色泽较好。在上述条件下,以原料干重计,甲壳素成品的得率为13.71%。

The chitin can be obtained with the technique of the enzymatic hydrolysis, decalcifying with the citric acid, and decolorizing with the H2O2 from the canned crab meat scraps. Under the natural p H condition, the best enzyme for the crab shell protein hydrolysis was found. And on the basis of single-factor experiments, the enzymatic hydrolysis process was optimized through the response surface. The results showed that the most suitable hydrolysis enzyme was Alcalase, and the optimal conditions are as follows： solid-to-liquid ratio 1︰21 g/mL, reaction time 5.5 h, and enzyme dosage 1.0%, and the maximum protein removal rate was 28.17%. Citric acid of 10% was used in the extraction to remove the calcium of canned crab meat scraps. The optimal acid hydrolysis conditions were as follows： solid-to-liquid ratio 1︰5 g/mL, reaction time 15 h. And ash proportion of decalcified chitin was 0.94%, which met the food grade requirements. After H2O2 decoloration, product color showed translucent, which confirm the good quality of the Chitin. Under the conditions, the yield of chitin was 13.71% by dry weight.