摘要
利用木瓜蛋白酶将克氏原螯虾虾壳中的结合型虾青素水解,获取游离虾青素。以虾青素提取量为评价指标,考察了蛋白酶添加量、酶解温度、溶液pH值及酶解时间等因素对水解效果的影响。通过单因素和正交试验确定了酶解工艺的最佳条件为:木瓜蛋白酶添加量10%、酶解温度45℃、溶液p H值5.5、酶解时间5 h,在此条件下,虾青素的提取量为97.26μg/g;各因素对虾青素提取量的影响依次为溶液pH值>酶解温度>酶解时间>木瓜蛋白酶添加量。
The bound astaxanthin compounds in Procambarus clarkia shell was hydrolyzed to free astaxanthin with papain. The effects of four reaction parameters, including amount of papain, temperature, pH and time, on the yield of free astaxanthin were explored by the yield of astaxanthin as index. The optimal hydrolyzed con- ditions was determined by the single factor test and orthogonal array design as follows ： addition amounts of papain 10 %, temperature 45 ℃, pH 5.5, hydrolyzed time 5 h. Under these conditions, the yield of astaxanthin was 97.26 μg/g. In addition, pH had the largest impact on the yield of astaxanthin followed by temperature, hydrolyzed time and addition amounts of papain.
出处
《食品研究与开发》
CAS
北大核心
2017年第12期35-39,共5页
Food Research and Development
基金
淮安市2013年度科技支撑计划(工业)项目(HAG2013074)
