摘要
以盘锦河蟹壳为原料,利用响应面法优化发酵法结合酶法制备甲壳素的工艺条件。结果表明,发酵最优条件为添加10.2%葡萄糖,固液比1∶21,接种量10%,pH6.0,发酵温度37℃,发酵时间49h;水解最优条件为添加3350U/g,pH7.0,于53℃水解2.2h,水解度为23.62%。实际测得甲壳素中蛋白质含量为1.23%,灰分含量为3.37%。
Using Panjin river crab shell as raw material,the conditions of production chitin by fermentation in combination with the enzymatic hydrolysis were optimized based on response surface methodology.The results showed that the optimal conditions for the fermentation were:glucose concentration 10.2%,solid-to-liquid ratio 1∶21,inoculation 10%,pH6.0,fermentation temperature 37℃and time 49h;Optimal hydrolysis conditions were:Addition of enzyme 3350U/g,pH value 7.0,hydrolysis temperature 53℃,hydrolysis time 2.2h,degree of hydrolysis 23.62%,the chitin remained protein 1.23%and ash 3.35%.
作者
梁攀
LIANG Pan(Huludao Inspection and Testing Center of Liaoning Province,Huludao 125000)
出处
《中国食品添加剂》
CAS
北大核心
2021年第2期58-64,共7页
China Food Additives
关键词
河蟹壳
乳酸菌
蛋白酶
甲壳素
river crab shell
lactic acid bacteria
protease
chitin
