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食品研究与开发:2018,39(2):132-136
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蛋白酶对蟹壳的脱蛋白作用研究
武小芳1,张建旭1,耿晓杰1,王勃颖2,郭润芳1,孙纪录1,*
(1.河北农业大学食品科技学院,河北保定071001;2.河北农业大学现代科技学院,河北保定071001)
Study on the Deproteinization of Crab Shell by Protease
WU Xiao-fang1,ZHANG Jian-xu1,GENG Xiao-jie1,WANG Bo-ying2,GUO Run-fang1,SUN Ji-lu1,*
(1.College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;2.Department of Modern Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China)
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投稿时间:2017-06-06    
中文摘要: 传统的蟹壳脱蛋白的方法消耗大量碱液,引起环境污染。为了开发一种可替代的方法,以蟹壳粉为原料,蛋白质脱除率为主要评价指标,对蛋白酶脱蛋白作用进行研究。结果表明,碱性蛋白酶较适宜于蟹壳脱蛋白;最优的脱蛋白条件为:碱性蛋白酶添加量4 U/mg、蟹壳粉目数160目、反应温度45℃、保温处理时间4 h、pH 10.5,在此条件下,蟹壳粉的蛋白质脱除率为78.54%。因此,碱性蛋白酶处理是一种有效的脱除蟹壳中蛋白质的方法。
中文关键词: 蟹壳  脱蛋白  碱性蛋白酶
Abstract:Traditional method for deproteinizing crab shell consumes a large amount of sodium hydroxide solution,which brings about enviroment pollution.For developing an alternative method,the deproteinization of crab shell by protease was investigated in this paper,with crab shell powder as raw material and deproteinization rate as main evaluating indicator.oteinization experiment was conducted using different kinds of protease,The results showed that alkaline protease is suitable for the deproteinization of crab shell.The optimal deproteinization conditions were obtained as follows:addition amount of alkaline protease,4 U/mg;mesh number of crab shell,160;reaction temperature,45℃;incubation time,4 h;pH,10.5.In this condition,the deproteinization rate of crab shell powder was 78.54%.Therefore,alkaline protease treatment is an effective method for removing protein from crab shell.
文章编号:201802023     中图分类号:    文献标志码:
基金项目:河北省科技计划项目(15273204D)
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