【摘要】 以蛋白水解度为主要目标,通过实验研究了虾肉的酶解过程。比较了不同蛋白酶制剂对虾肉的酶解效果,确定了一种适宜于酶解虾肉的碱性蛋白酶,并通过实验优化了相应的工艺控制条件。得到的最佳工艺条件为:水肉比1∶1～2∶1,碱性蛋白酶质量分数0.3%(酶活力4.75×104U/mg),pH8～9,温度55～60℃,酶解时间4h。在此条件下,虾肉蛋白的水解度可达28%以上。此外,实验结果还表明加热预处理不能提高虾肉蛋白的水解度。更多还原

【Abstract】 In order to hydrolyze the shrimp mince, different kinds of proteases have been compared respectively. The results show that the alkaline protease is good at hydrolysis of shrimp mince. The optimum conditions were obtained as:water:shrimp mince 1∶1～2∶1, the concentration of alkaline protease 0.3% (protease activity 4.75×104U/mg), pH8～9, operation temperature 55～60℃, hydrolysis time 4h. The hydrolysis rate of shrimp mince under the optimum conditions is more than 28%. In addition, the result also shows that the pretreatment is not helpful for shrimp mince hydrolysis.更多还原