摘要:为充分利用虾下脚料中丰富的蛋白质，本实验以虾壳粉为原料，采用水浸提取法，对影响其蛋白质提取率的五个因素即pH值、温度、固液比、时间和抽提次数进行研究。用考马斯亮蓝法测定蛋白提取率，确定最佳提取条件为pH=6，提取两次，固液比1:11，提取时间210min，提取温度90℃；采用酶解提取法，对影响其蛋白质水解度的五个因素即pH值、温度、底物浓度、时间和加酶量进行研究，用甲醛滴定法测定水解度，确定最佳提取条件为pH=9；底物浓度5%；加酶量0.4%；温度52℃；时间247min。
关键词 虾壳粉；水浸；酶解；蛋白质
Abstract:The experiment is designed to take full advantage of the rich protein in shrimp scrap. The experiment on shrimp shell powder as raw material, it uses water immersion extraction to study the effect of five factors on the protein extraction rate. These five factors including pH, temperature, solid-liquid ratio, time and extract times. Protein extraction efficiency is determined by coomassie brilliant blue method, determine the optimum extraction conditions is pH=6, extraction twice, solid-liquid ratio is 1:11, extraction time is 210min, extraction temperature is 90℃; The experiment uses enzymatic extraction to study the effect five factors on the protein hydrolysis. These five factors including pH, temperature, substrate concentration, time and enzyme amount. Determination of degree of hydrolysis with formaldehyde titration method, determine the optimum extraction conditions is pH=9, substrate concentration is 5%, the amount of enzyme is 0.4%, temperature is 52℃, the time of 247min.
Keywords shrimp shell powder flooding extraction enzymatic extraction protein
