SCSIO OpenIR  > 海洋生物
Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis
Cao, WH; Zhang, CH; Hong, PZ; Ji, HW; zhangch@gdou.edu.cn
2008
发表期刊FOOD CHEMISTRY
ISSN0308-8146
卷号109期号:1页码:176-183
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.
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
关键词Autolysis Endogenous Enzymes Penaens Vannamei Response Surface Methodology Amino Acid Composition Autolysis Capacity
学科领域Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
URL查看原文
收录类别sci
WOS记录号WOS:000254597100026
引用统计
被引频次:38[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.scsio.ac.cn/handle/344004/5370
专题海洋生物
通讯作者zhangch@gdou.edu.cn
推荐引用方式
GB/T 7714
Cao, WH,Zhang, CH,Hong, PZ,et al. Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis[J]. FOOD CHEMISTRY,2008,109(1):176-183.
APA Cao, WH,Zhang, CH,Hong, PZ,Ji, HW,&zhangch@gdou.edu.cn.(2008).Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis.FOOD CHEMISTRY,109(1),176-183.
MLA Cao, WH,et al."Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis".FOOD CHEMISTRY 109.1(2008):176-183.
条目包含的文件
文件名称/大小 文献类型 版本类型 开放类型 使用许可
Response surface met(844KB) 开放获取--请求全文
个性服务
推荐该条目
保存到收藏夹
查看访问统计
导出为Endnote文件
相关权益政策
暂无数据
收藏/分享
所有评论 (0)
暂无评论
 

除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。