双酶水解虾粉的研究

为了提高虾加工下脚料的利用价值,用Alcalase碱性蛋白酶和Flavourzyme复合风味蛋白酶同步水解虾粉,分析了水解温度、水解时间、起始pH值、酶用量（E/S）和底物浓度等对水解度的影响,确定的最佳酶解条件为：底物浓度为9.0%、Alcalase碱性蛋白酶和Flavourzyme风味蛋白酶的添加量均为1.0%、水解温度为55℃、起始pH值为6.5和酶水解时间为8h,水解度为22.1%。

Study on the hydrolysis of shrimp powder with double enzyme

Disposal from shrimp product processing can be recycled. Alcalase （alkaline protease） and flavourzyme （compound protease） were used to hydrolyze shrimp powder simultaneously. After analyzing the influence of hydrolysis temperature ,hydrolysis time, starting pH degree, enzyme concentration （E/S）and substrate concentration on hydrolysis degree, the optimum hydrolysis conditions were set as the followings： substrate concentration 9.0%, the addition of alcalase （ alkaline protease） 1.0% , the addition of flavourzyme （ compound protease） 1.0% , temperature 55℃ ,starting pH6.5 ,hydrolysis time 8h, and hydrolysis degree 22.1%.