食品科学 ›› 2008, Vol. 29 ›› Issue (10): 337-340.

• 工艺技术 • 上一篇    下一篇

利用龙虾加工废弃物酶法制取龙虾蛋白粉的工艺研究

 姜震, 王泽南, 余顺火, 李莹, 王晓倩, 郝祥桃   

  1. 合肥工业大学生物与食品工程学院; 合肥金绿食品有限责任公司;
  • 出版日期:2008-10-15 发布日期:2011-12-08

Study on Enzymatic Extraction of Protein Powder from Lobster Processing Wastes

JIANG  Zhen, WANG  Ze-南, YU  Shun-Huo, LI  Ying, WANG  Xiao-Qian, HAO  Xiang-Tao   

  1. 1.College of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China; 2.Hefei Jinlv Group Co. Ltd.,Hefei 230601,China
  • Online:2008-10-15 Published:2011-12-08

摘要: 对龙虾加工废弃物为原料加工龙虾蛋白粉的工艺进行了研究。通过单因素试验获取脱脂最优工艺参数为:环己烷为脱脂剂、脱脂温度60℃、脱脂时间60min、液料比5:1;通过单因素与正交试验获取超声波辅助碱法提取蛋白质最优工艺参数为:超声波处理时间10min、碱液浓度0.8%、提取温度70℃、提取时间30min、液料比5:1,此条件下蛋白质提取率为78.6%。

关键词: 龙虾加工废弃物, 碱提, 超声波, 龙虾蛋白粉

Abstract: By single factor test,the technology conditions for defatting lobster processing wastes are determined as follows: cyclohexane alkyl as defatting solvent,temperature 60℃,time 60 min,and ratio of liquid to solid 5:1. By single factor and orthogonal tests,the optimal conditions of ultrasonic-assisted alkaline extraction of protein from the defatted lobster processing wastes are determined as follows: treatment time of ultrasonic 10 min,alkali lye concentration 0.8%,extraction temperature 70℃,extraction time 30 min,and ratio of material to liquid 5: 1. Under these conditions,the protein extraction rate is 78.6%.

Key words: lobster processing wastes, alkali extraction, ultrasonic, lobster protein powder