Study on Hydrolysis of Prawn Head by Endogenous Protease

Abstract

Abstract: The properties of endogenous protease in the prawn(Metapenaeus affinis)head were studied.According to theproperties of endogenous protesase,the technology of hydrolyzing by endogenous protease was conducted.The optimum contentof free amino acid was obtained after 4h,under the hydrolytic conditions of solid-to-liquid ratio 1:2,temperature 60℃ and pH7.06,and the optimum content of TCA soluble peptide was obtained after 4h,under the hydrolytic conditions of solid-to-liquidratio 1:2,temperature 50℃ and pH8.2.

Key words: Metapenaeus affinis, endogenous protease, property

ZHU Zhi-Wei, ZENG Qing-Xiao, LIN Yi-Feng. Study on Hydrolysis of Prawn Head by Endogenous Protease[J]. FOOD SCIENCE, 2003, 24(10): 29-32.

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Study on Hydrolysis of Prawn Head by Endogenous Protease

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