植物乳杆菌发酵虾头、虾壳回收蛋白质和甲壳素的研究 Recovery Of Protein and Chitin from Shrimp Waste by Lactic Acid Fermentation with L.plantarum.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.4 植物乳杆菌发酵虾头、虾壳回收蛋白质和甲壳素的研究 刘斯雅 1 1,2 1,3 1 1 ，林瑞君 ，庄泽娟 ，李磊 ，段杉 （1.华南农业大学食品学院，广东广州 510642）（2.深圳民声科技有限公司，广东深圳 518000） （3.东莞市新顺景食品有限公司，广东东莞 523293） 摘要：本研究旨在利用植物乳杆菌的乳酸发酵作用并结合虾头内源酶的自溶作用回收利用虾头、虾壳中的蛋白质和甲壳素，研 究了影响发酵的因素并优化了发酵条件，此外还研究了以稀盐酸进一步脱除发酵残渣中矿物质制备食品级甲壳素的条件。结果表明： 向虾头、虾壳中添加 10%葡萄糖，固液比为 1:2.5，接种量为 15%，初始pH=6.0 ，于40 ℃发酵 48 h ，发酵液pH 值低至 3.80，经测定， 蛋白质的回收率高达 98.2%；发酵残渣中矿物质含量仅为2.8% ，达到工业级甲壳素纯度要求。进一步用0.2 mol/L 的盐酸在固液比为 1:20 条件下处理发酵残渣，可将残渣中的矿物质含量降低到 0.2%~0.3%，达到食品级甲壳素纯度要求。 关键词：虾头虾壳；植物乳杆菌；发酵；蛋白质；甲壳素 文章篇号：1673-9078(2011)4-408-411 Recovery of Protein and Chitin from Shrimp Waste by Lactic Acid Fermentation with L.plantarum 1 1,2 1,3 1 1 LIU Si-ya , LIN Rui-jun , ZHUANG Ze-juan , LI Lei , DUAN Shan (1.College of Food Science, South China Agricultural University, Guangzhou 510642, China) (2.Enlife Service Co., Ltd, Shenzhen 518000, China) (3.Kong Soon Food Ltd., Dongguan 523293, China) Abstract: This study aims to recover the protein and chitin from shrimp waste by using L.plantarum fermentation in combination with the autolysis of the endogenous proteinase in shrimp head. Factors affecting the fermentation were investigated and the fermentation condition was optimized, in addition, removal of minerals from crude chitin (the fermentation residue) to prepare food-grade chitin with dilute hydrochloric acid was further studied. The results showed that: with the addition of 10% glucose, the solid-to-liquid ratio 1:2.5, the inoculum size 15%, initial pH=6.5, and fermented at 40 ℃ for 48 h, the pH of obtained liquor was t