文献类型：期刊文献

中文题名：南美白对虾虾头蛋白酶提取工艺的研究

英文题名：Study on extraction technology of protease from shrimp (Penaeus vannamei) head

作者：庄志凯[1];陈康玉[1];彭珩[1];曹文红[1];高加龙[1];卢虹玉[1];池岸英[1];蓝尉冰[1];吉宏武[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524025;[2]广东省高等学校水产品深加工重点实验室,广东湛江524088

年份：2010

卷号：31

期号：12

起止页码：227

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、CSCD2011_2012、北大核心2008、北大核心、CSCD

基金：国家科技支撑计划项目(2007BAD29B09);国家科技支撑计划和政策引导项目(2008BAD94B08);广东省科技计划项目(2008A020100002)

语种：中文

中文关键词：南美白对虾;内源蛋白酶;提取工艺;参数优化;硫酸铵分级沉淀

外文关键词：Penaeus vannarne; endogenous protease; extraction technology; parameter optimization; ammoniumsulfate saturation

中文摘要：以南美白对虾虾头为原料,对提取条件进行优化设计。通过单因素实验研究pH、温度和料液比对内源蛋白酶活力的影响,然后设计正交实验确定内源蛋白酶的最佳提取条件,初步研究内源蛋白酶硫酸铵分级沉淀的最佳饱和度。结果表明:内源蛋白酶在pH为2和8时酶活力较高。通过正交实验得出酸性蛋白酶最佳提取条件为缓冲溶液pH3,料液比1:2,温度30℃;碱性蛋白酶最佳提取条件为缓冲溶液pH8,料液比1:3,温度50℃。酸性蛋白酶进行初步分离的结果是硫酸铵一级沉淀饱和度10%,硫酸铵二级沉淀饱和度50%;碱性蛋白酶进行初步分离的结果是硫酸铵一级沉淀饱和度20%,硫酸铵二级沉淀饱和度80%。

外文摘要：The research used Penaeus vannamei heads as materials and optimized extraction conditions.The impact of pH,temperature and solid-liquid ratio on the activity of endogenous protease was studied,and then the best condition to extract enzyme was contrived through orthogonal experiment.The optimal saturation was got using ammonium sulfate fractionation.The results indicated there were two peaks of enzyme activity,pH 2 and 8.The best condition to extract acidity protease by orthogonal experiment were：pH3,the ratio of solid-liquid of 1：2,temperature 30℃.For the alkaline protease,experiment results showed that the optimum conditions were：pH8,the ratio of solid-liquid of 1：3,temperature 50℃.For the acidity protease,preliminary separation results showed that ammonium sulfate in first class precipitation saturation was 10% and 50% in second.For the alkaline protease,preliminary separation results showed that ammonium sulfate in first class precipitation saturation was 20% and 80% in second.