Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis
文献类型：期刊论文
| 作者 | Cao, WH ; Zhang, CH ; Hong, PZ ; Ji, HW |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2008 |
| 卷号 | 109期号:1页码:176-183 |
| 关键词 | autolysis endogenous enzymes Penaens vannamei response surface methodology amino acid composition autolysis capacity |
| ISSN号 | 0308-8146 |
| 通讯作者 | zhangch@gdou.edu.cn |
| 中文摘要 | 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. |
| 学科主题 | Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| 收录类别 | SCI |
| 原文出处 | 40725 |
| WOS记录号 | WOS:000254597100026 |
| 公开日期 | 2011-07-03 |
| 源URL | [http://ir.scsio.ac.cn/handle/344004/5370]  |
| 专题 | 南海海洋研究所_海洋生物 |
| 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.(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. |
入库方式： OAI收割
来源：南海海洋研究所
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