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学科主题: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
题名: Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis
作者: Cao, WH ; Zhang, CH ; Hong, PZ ; Ji, HW
通讯作者: zhangch@gdou.edu.cn
关键词: autolysis ; endogenous enzymes ; Penaens vannamei ; response surface methodology ; amino acid composition ; autolysis capacity
刊名: FOOD CHEMISTRY
发表日期: 2008
卷: 109, 期:1, 页:176-183
收录类别: sci
部门归属: [Cao, Wenhong; Zhang, Chaohua; Hong, Pengzhi; Ji, Hongwu] Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524025, Guangdong, Peoples R China; [Cao, Wenhong] Chinese Acad Sci, S China Sea Inst Oceanol, Guangzhou 510301, Guangdong, Peoples R China; [Cao, Wenhong] Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China
摘要: Protein hydrolysates were prepared from the head waste of Penaens vannamei, a China seawater major shrimp by autolysis method. Autolysis conditions (viz., temperature, pH and substrate concentration) for preparing protein hydrolysates from the head waste proteins were optimized by response surface methodology (RSM) using a central composite design. Model equation was proposed with regard to the effect of temperature, pH and substrate concentration. Substrate concentration at 23% (w/v), pH at 7.85 and temperature at 50 degrees C were found to be the optimal conditions to obtain a higher degree of hydrolysis close to 45%. The autolysis reaction was nearly finished in the initial 3 h. The amino acid compositions of the autolysis hydrolysates prepared using the optimized conditions in different time revealed that the hydrolysates can be used as a functional food ingredient or flavor enhancer. Endogenous enzymes in the shrimp heads had a strong autolysis capacity (AC) for releasing threonine, serine, valine, isoleucine, tyrosine, histidine and tryptophan. Endogenous enzymes had a relatively lower AC for releasing cystine and glycine. (C) 2008 Published by Elsevier Ltd.
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WOS记录号: WOS:000254597100026
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内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/5370
Appears in Collections:海洋生物_期刊论文

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Cao, WH; Zhang, CH; Hong, PZ; Ji, HW.Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis,FOOD CHEMISTRY,2008,109(1):176-183
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