刘晓娟，杨 磊，杜 征，赵力超，周爱梅，刘 欣

(华南农业大学食品学院，广东广州510642)

中国毛虾酶解产物的功能性质研究

刘晓娟，杨 磊，杜 征，赵力超，周爱梅，刘 欣

(华南农业大学食品学院，广东广州510642)

研究了木瓜蛋白酶酶解中国毛虾产物的功能特性。对毛虾酶解产物的溶解性、乳化性、乳化稳定性、起泡性、泡沫稳定性和粘度等功能性质进行了研究，并与虾粉的功能特性进行了对比。结果表明:毛虾酶解产物的蛋白质含量高达85.5%，比虾粉提高17.5%;酶解产物的溶解度、乳化性和起泡性明显高于虾粉;酶解产物的乳化稳定性、泡沫稳定性和粘度略低于虾粉。毛虾酶解产物作为一种潜在的功能性配料，在食品工业中具有一定的应用前景。

中国毛虾，酶解产物，功能性质

Abstract:The functional properties of papain hydrolysate of Acetes Chinensis were studied.Some major functional properties such as solubility，the emulsifying activity index(EAI)，emulsifying stability(ES)，foaming activity(FA)，foaming stability(FS)and viscosity of enzyme hydrolysate were determined，which were compared with those of shrimp protein.The results showed that the protein content of enzymatic hydrolysate was 85.5%，which increased by 17.5%than the shrimp power.Parameters of solubility，EAI，FA of enzymatic hydrolysate were evidently advanced while ES，FS and viscosity were slightly lower compared to those of shrimp protein.Enzymatic hydrolysate of Acetes Chinensis as a potential and functional ingredient had promising applications in food industry.

Key words:Acetes Chinensis;enzymatic hydrolysate;functional properties

中国毛虾又名虾米、海米，盛产于我国沿海浅海区，虾体小，皮薄，肉少，毛虾中富含蛋白质、钾、钙、镁、铁、磷、硒等矿物质及维生素B5和维生素E。在气温高时，鲜虾不易保存，易腐败，且渔获量大，除少数鲜售外，大多制成经济价值不高的虾皮、虾酱等，有相当一部分因未能得到及时有效的利用而腐败变质，造成很大的资源浪费。如何充分利用这一海洋生物资源是一个非常紧迫的课题［1］。国内外越来越多的研究者将蛋白酶解技术用于低值鱼虾及其下脚料，提高其附加值［2-5］。赵谋明等以低值鱼酶解液为原料，通过美拉德反应可制备各种不同香型的热反应香精，同时研究还发现复合蛋白酶深度酶解可提高……