植物乳杆菌发酵虾头, 虾壳回收蛋白质和甲壳素的研究.pdf

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现代食品科技 Modern Food Science and Technology 2011, ,

植物乳杆菌发酵虾头、虾壳回收蛋白质和甲壳素的研究

刘斯雅 1,林瑞君 1,2,庄泽娟 1,3,李磊 1,段杉 1
(,广东广州 510642)(,广东深圳 518000)
(,广东东莞 523293)
摘要:本研究旨在利用植物乳杆菌的乳酸发酵作用并结合虾头内源酶的自溶作用回收利用虾头、虾壳中的蛋白质和甲壳素,研
究了影响发酵的因素并优化了发酵条件,此外还研究了以稀盐酸进一步脱除发酵残渣中矿物质制备食品级甲壳素的条件。结果表明:
向虾头、虾壳中添加 10%葡萄糖,固液比为 1:,接种量为 15%,初始 pH=,于 40 ℃发酵 48 h,发酵液 pH 值低至 ,经测定,
蛋白质的回收率高达 %;发酵残渣中矿物质含量仅为 %,达到工业级甲壳素纯度要求。进一步用 mol/L 的盐酸在固液比为
1:20 条件下处理发酵残渣,可将残渣中的矿物质含量降低到 %~%,达到食品级甲壳素纯度要求。
关键词:虾头虾壳;植物乳杆菌;发酵;蛋白质;甲壳素
文章篇号:1673-9078(2011)4-408-411
Recovery of Protein and Chitin from Shrimp Waste by Lactic Acid
Fermentation with
LIU Si-ya1, LIN Rui-jun1,2, ZHUANG Ze-juan1,3, LI Lei1, DUAN Shan1
( of Food Science, South China Agricultural University, Guangzhou 510642, China)
( Service Co., Ltd, Shenzhen 518000, China) ( Soon Food Ltd., Dongguan 523293, China)
Abstract: This study aims to recover the protein and chitin from shrimp waste by using fermentation bination with the
autolysis of the endogenous proteinase in shrimp head. Factors affecting the fermentation were investigated and the fermentation condition was
optimized, in addition, removal of minerals from crude chitin (the fermentation residue) to prepare food-grade chitin with dilute hydroc