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标题：Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology
其他标题：Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology
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作者：WENWEI, Chen ; GUANGRONG, Huang ; ZHENBAO, Jia 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
页码：231-236
DOI：10.1590/fst.41717
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp processing by-products to obtain high oil recovery. The influences of four factors, including enzyme amount, liquid/solid ratio, hydrolysis time and hydrolysis temperature, on shrimp oil extraction yield were also studied. The flavor enzyme hydrolysis condition was optimized as following: enzyme amount of 2.0% (w/w), liquid/solid ratio of 9.0ml/g, hydrolysis time of 2.6 h and hydrolysis temperature of 50 °C. Under these optimum hydrolysis conditions, the experimental oil extraction yield was 88.9%.
关键词：shrimp processing by-products; shrimp oil; aqueous enzymatic extraction; response surface methodology.
其他关键词：shrimp processing by-products;shrimp oil;aqueous enzymatic extraction;response surface methodology