摘要
克氏原螯虾消耗量巨大,因虾加工而带来的虾壳及虾头的处理问题是亟待解决的难题。传统上主要采用酸碱法水解处理虾壳及虾头来提取甲壳素,该法会造成严重的环境污染。生物法利用虾壳及虾头废弃物容易操作、条件温和、对环境污染小,不仅可以得到高分子甲壳素,还可以回收利用蛋白质和虾青素等成分。依次利用酶解法、细菌发酵法、真菌发酵法来阐述生物法利用虾壳及虾头废弃物的研究进展。
The enormous consumption of Procambarus clarkii has brought a difficult problem to be solved timely for the shrimp processing by-products such as shrimp shell and shrimp head.According to the traditional hydrolysis of shrimp shell and shrimp head wastes with acid and alkali to get chitin,which causes serious environmental pollution.The advantages of the biological method are easy operation,mild reaction conditions and little environmental pollution,which could not only get rich chitin with high molecular weight,but also get protein and astaxanthin.In this paper,the research progress of the biological methods including enzymatic hydrolysis,bacterial fermentation and fungal fermentation of shrimp heads and shrimp shells is reviewed.
作者
李娇
李奇缘
王伟平
LI Jiao;LI Qi-yuan;WANG Wei-ping(College of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,China)
出处
《中国调味品》
CAS
北大核心
2018年第12期164-167,共4页
China Condiment
关键词
虾壳及虾头
酶解
细菌发酵
真菌发酵
生物法
shrimp shell and shrimp head
enzymatic hydrolysis
bacterial fermentation
fungal fermentation
biological method
