Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology

被引：9

作者：

Chen Wenwei ^{[1
]}

Huang Guangrong ^{[1
]}

Jia Zhenbao ^{[1
]}

Hong Yao ^{[2
]}

机构：

[1] China Jiliang Univ, Coll Life Sci, Hangzhou, Zhejiang, Peoples R China

[2] Zhejiang Marine Dev Res Inst, Zhoushan, Zhejiang, Peoples R China

来源：

FOOD SCIENCE AND TECHNOLOGY | 2019年 / 39卷

关键词：

shrimp processing by-products; shrimp oil; aqueous enzymatic extraction; response surface methodology; FATTY-ACIDS; PHYSICOCHEMICAL PROPERTIES; ANTIOXIDANT; WASTE; ASTAXANTHIN; PROTEIN; OXIDATION;

D O I：

10.1590/fst.41717

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp processing by-products to obtain high oil recovery. The influences of four factors, including enzyme amount, liquid/solid ratio, hydrolysis time and hydrolysis temperature, on shrimp oil extraction yield were also studied. The flavor enzyme hydrolysis condition was optimized as following: enzyme amount of 2.0% (w/w), liquid/solid ratio of 9.0ml/g, hydrolysis time of 2.6 h and hydrolysis temperature of 50 degrees C. Under these optimum hydrolysis conditions, the experimental oil extraction yield was 88.9%.

引用

页码：231 / 236

页数：6

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