Cao Wenhong, Tan Caiyun, Zhan Xiaojian, Li Huiyi, Zhang Chaohua
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Food Chem. 2014 Dec 1;164:136-41. doi: 10.1016/j.foodchem.2014.05.042. Epub 2014 May 17.
A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head subjected to 30W UV irradiation for 20 min was increased by 62%, compared with that of untreated samples. After irradiation, the enzymes remained active across a wide range of temperatures (45-60°C) and pH (7-10). An orthogonal design was used to optimize autolysis condition. After 5h autolysis, protein recovery from the UV-heat treated samples was up to 92.1%. These results indicate the potential of using UV irradiation in combination with gradient temperatures to improve recovery of proteins from shrimp head waste.
研究了一种利用紫外线（UV）照射和梯度温度的新型自溶方法，以有效地从凡纳滨对虾头部回收蛋白质。与未处理的样品相比，经过30W紫外线照射20分钟的虾头蛋白水解活性提高了62%。照射后，酶在很宽的温度范围（45-60°C）和pH范围（7-10）内仍保持活性。采用正交设计优化自溶条件。自溶5小时后，紫外线-热处理样品的蛋白质回收率高达92.1%。这些结果表明，结合梯度温度使用紫外线照射在提高从虾头废弃物中回收蛋白质方面具有潜力。
