ENZYMATIC-HYDROLYSIS OF CRAYFISH PROCESSING BY-PRODUCTS

被引：90

作者：

BAEK, HH ^{[1
]}

CADWALLADER, KR ^{[1
]}

机构：

[1] LOUISIANA STATE UNIV,CTR AGR,LOUISIANA AGR EXPT STN,BATON ROUGE,LA 70803

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期

关键词：

CRAYFISH BY-PRODUCTS; ENZYMES; HYDROLYSIS; PROTEASES;

D O I：

10.1111/j.1365-2621.1995.tb06264.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ten commercial proteases (neutral and alkaline) were evaluated for hydrolysis of crayfish processing by-products (CPBs). Hydrolysis conditions were optimized for the alkaline protease Optimase(TM) APL-440 by response surface methodology (RSM). Two model equations were proposed with regard to effects of pH, temperature (T), time (t), enzyme/substrate (E/S) ratio, and substrate concentration (S) on the amount of 0.3M TCA soluble peptides (TSP) and degree of hydrolysis (DH). Interaction effects between pH and T were observed (p<0.001). Based on TSP, optimum hydrolysis conditions were determined to be pH 8-9, 65 degrees C, 2.5 fir reaction time, 75%(w/v) substrate concentration, and 0.3% (v/w) enzyme.

引用

页码：929 / 935

页数：7

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