响应面优化酶解法制备虾油工艺研究

基金项目:

国家海洋公益性行业科研专项(201205031)；

详细信息

Optimizing enzymatic production of shrimp sauce by response surface methodology

摘要: 以剥离虾仁的虾壳为主要原料,利用曲霉及其孢子分离后的麸皮残渣作为酶来源,对其酶解发酵,以游离氨基酸态氮含量(FAN)为指标,通过单因素实验、响应面分析法优化酶解法制备虾油工艺。从而确定最佳工艺条件为:麸皮残渣添加量6.3 g、虾壳粉质量20.7 g、食盐浓度15.0%、发酵温度46.0℃。结果表明:该条件下制备的虾油,游离氨基酸态氮含量为0.419 g/100 m L,与预测值0.432 g/100 m L相差不大。本文为虾壳的综合利用提供了理论依据及实践方法。
- 响应面 /
- 酶解 /
- 虾壳 /
- 虾油
Abstract: The shrimp sauce was made from shrimp shells by enzymatic hydrolysis of residue of bran separated aspergillus and spores. Free amino nitrogen( FAN) was taken as indexes to single factor experiment and optimizing enzymatic production of shrimp sauce by response surface methodology. The optimal process conditions were as follows:6.3 g residue of bran,20.7 g shrimp shells,15.0% salt concentration and 46.0 ℃fermentation temperature. FAN of Shrimp sauce made under such condition contains was 0.419 g/100 m Lnearly the same as the forecast value 0.432 g/100 m L. It could be regarded as the theory basis and practice method.
- response surface methodology /
- enzymatic hydrolysis /
- shrimp shells /
- shrimp sauce