虾蛋白自溶与外源酶促水解作用研究

目的:研究虾蛋白的自溶与外源酶促水解作用,为开发新型虾味高档调味品提供实验依据。方法:以基围虾为原料,氨基态氮含量、水解度（DH）为指标,研究pH、温度、时间、料液比对基围虾自溶水解效果的影响,并在最优条件下添加不同外源酶,探讨其对虾蛋白的酶促作用。结果:通过单因素和L₉（3³）正交试验获得基围虾自溶的最佳工艺参数是:料液比1:8（g/mL）,温度60℃,pH6.5,时间8h。结论:在此条件下,氨基态氮含量1.7g/L,水解度45.88%。外源木瓜蛋白酶具有较好的酶促水解作用,菠萝蛋白酶、中性蛋白酶、胰蛋白酶对虾蛋白的酶促水解作用不显著。

Study on the Autolysis and Enzymatic Hydrolysis of Shrimp Protein

Objective:This paper studied on the autolysis and enzymatic hydrolysis of shrimp protein in order to provide experimental basis for a development of new and high-grade sauce.Method:In an autolysis experiment with Metapenaeus ensis as the main raw material,amino nitrogen content and DH were taken as indicators to determine the effects of pH,temperature,hydrolysis time and solid-liquid ratio on hydrolysis.And the effect of different exogenous enzymes on autolysis was investigated.Results:Using single-factor and L₉（3³） orthogonal experiments,the conditions for Metapenaeus ensis autolysis were optimized,the best technological parameters being solid-liquid ratio 1:8（g/mL）,reaction temperature 60 ℃,pH 6.5 and reaction time 8 h.Conclusion:Under the optimized,amino nitrogen was 1.7 g/L,DH was 45.88%.The exogenous enzymes of papain promoted the autolysis of the shrimp protein preferably,while bromelain,neutral protease and trypsin were not significant.