摘要
本文研究了发酵法和乙酸结合酸性蛋白酶(酶法)提取甲壳素过程中蛋白酶活力对灰分脱除的影响,并进一步比较了酶法、发酵法和化学法提取的甲壳素的性质差别。研究结果表明:蛋白酶可促进甲壳素中灰分的脱除。酶法和发酵法甲壳素各项指标均很接近,但与化学法甲壳素有一定差异。其中,酶法和发酵法甲壳素中蛋白质含量分别为5.80%和5.91%、灰分含量分别为1.08%和1.02%、结晶度分别为85.8%和86.4%及溶液黏度分别为57 m Pa·s和59 m Pa·s均明显高于化学法甲壳素,而化学法甲壳素中蛋白质含量为1.24%,灰分含量为0.23%,结晶度为79.8%及溶液黏度为48 m Pa·s;而前二种甲壳素的脱乙酰度低于化学法提取的甲壳素。以上说明酶法和发酵法对甲壳素分子的降解和脱乙酰作用以及结晶结构的破坏均较小。
In this study, the influence ofprotease activity on the removal of ash during chitin extraction by acetic acid in combination with protease （enzymatic method） and fermentation methods was investigated. The characteristics of the chitins extracted by chemical, enzymatic, and fermentation methods were further compared. The results indicated that protease activity could facilitate the removal of ash. The chitins extracted using the enzymatic and fermentation methods were very similar in all indices but showed obvious difference from the chitin extracted by the chemical method. The protein content, ash content, degree of crystallinity, and solution viscosity of the chemically extracted chitin were 1.24%, 0.23%, 79.8%, and 48 mPa·s, respectively. In contrast, the corresponding data for the chitins obtained using enzymatic and fermentation methods were 5.80% and 5.91%, 1.08% and 1.02%, 85.8% and 86.4%, and 57 and 59 mPa·s, respectively. The parameters for the enzymatic and fermentation methods were obviously higher than those of the chemically extracted chitin. However, the deacetylation degree of the chemically extracted chitin was higher than that of the other two types of chitin. These facts indicate that the enzymatic and fermentation processes cause less degradation, deacetylation, and damage to crystallinity of chitin molecules than the chemical process.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第11期119-124,共6页
Modern Food Science and Technology
基金
广东省海洋与渔业局2010年海洋渔业科技推广专项(A201005I03)
关键词
甲壳素
蛋白酶
酶法
发酵法
结晶度
脱乙酰度
粘度
chitin
protease
enzymatic method
fermentation method
crystallinity
degree of deacetylation
viscosity
作者简介
段杉（1966-），男，博士，副教授，研究方向：水产品综合利用；
李婷，并列第一作者
