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Method for extracting proteins from heads and shells of prawns
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A protein and shrimp shell technology is applied in the field of protein extraction to achieve the effects of low raw material cost, simple operation and rich health care ingredients
Inactive Publication Date: 2012-01-25
SOUTH CHINA AGRI UNIV
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Summary
Abstract
Description
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Problems solved by technology
At present, there are no relevant reports on the use of Bacillus natto to ferment shrimp shells and shrimp heads at home and abroad.
Method used
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Effect test
Embodiment 1
[0032] The present embodiment utilizes Bacillus natto to ferment to extract protein from shrimp head and shrimp shell, and it specifically comprises the following steps:
[0033] (1) After crushing 12g of shrimp heads and shrimp shells to 0.5cm, add 36g of water (3 times the total weight of shrimp heads and shrimp shells), steam sterilize at 121°C for 20 minutes, and cool;
[0034] (2) Get 1.2g of sucrose (10% of the total weight of the shrimp head and shrimp shell), steam sterilize at 121°C for 20min, add it to the above-mentioned sterilized raw materials after cooling, and mix to obtain a raw material mixture;
[0035] (3) Bacillus natto is inoculated into the raw material mixture obtained in step (2), and the inoculation amount of Bacillus natto is 1% of the total weight of the raw material mixture;
[0036] (4) fermentation at 37°C for 24 hours;
[0037] (5) After the fermentation finishes, filter and separate the fermented liquid and the fermented residue, collect the fe...
Embodiment 2
[0040] The present embodiment utilizes Bacillus natto to ferment to extract protein from shrimp head and shrimp shell, and it specifically comprises the following steps:
[0041] (1) After crushing 12g of shrimp heads and shrimp shells to 0.5cm, add 36g of water (3 times the total weight of shrimp heads and shrimp shells), steam sterilize at 121°C for 20 minutes, and cool;
[0042] (2) Get 1.8g sucrose (15% of the total weight of the shrimp head and shrimp shell), steam sterilize at 121°C for 20min, add it to the above-mentioned sterilized raw materials after cooling, and mix to obtain a raw material mixture;
[0043] (3) Bacillus natto is inoculated into the raw material mixture obtained in step (2), and the inoculum amount of Bacillus natto is 2% of the total weight of the raw material mixture;
[0044] (4) fermentation at 37°C for 18 hours;
[0045] (5) After the fermentation finishes, filter and separate the fermented liquid and the fermented residue, collect the fermente...
Embodiment 3
[0048] The present embodiment utilizes Bacillus natto to ferment to extract protein from shrimp head and shrimp shell, and it specifically comprises the following steps:
[0049] (1) After crushing 12g of shrimp heads and shrimp shells to 0.5cm, add 30g of water (2.5 times the total weight of shrimp heads and shrimp shells), steam sterilize at 121°C for 20min, and cool;
[0050] (2) Get 1.2g of sucrose (10% of the total weight of the shrimp head and shrimp shell), steam sterilize at 121°C for 20min, add it to the above-mentioned sterilized raw materials after cooling, and mix to obtain a raw material mixture;
[0051] (3) Bacillus natto is inoculated into the raw material mixture obtained in step (2), and the inoculum amount of Bacillus natto is 2% of the total weight of the raw material mixture;
[0052] (4) fermentation at 37°C for 18 hours;
[0053] (5) After the fermentation finishes, filter and separate the fermented liquid and the fermented residue, collect the fermented ...
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PUM
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Abstract
The invention discloses a method for extracting proteins from the heads and shells of prawns, which extracts the proteins from the heads and shells of prawns by using fermentation with bacillus natto and comprises the following steps: (1) crushing the heads and shells of the prawns, adding water into the crushed heads and shells of the prawns, and sterilizing the mixture; (2) sterilizing glucose or sucrose, adding the sterilized glucose or sucrose into the sterilized raw material obtained by the step (1), mixing the sterilized glucose or sucrose and the sterilized raw material to obtain mixedsolution of raw materials; (3) inoculating with the bacillus natto; (4) keeping temperature for fermentation; (5) after the fermentation is finished, separating fermentation liquor from fermentation residue; and (6) drying the fermentation liquor to obtain a target protein product. The method has the advantages that: the bacillus natto are used to hydrolyze and liquefy the proteins in the heads and shells of the prawns without any additional prolease; the obtained protein product is rich in small peptide, amino acid, nattokinase, active bacillus natto and other beneficial ingredients; and themicroencapsulation embedding is adopted to cover unpleasant smell and facilitate the addition of the protein product in food.
Description
technical field [0001] The invention relates to the technical field of extracting protein from seafood, in particular to a method for extracting protein from shrimp heads and shells. Background technique [0002] For shrimps, shrimp heads and shells are rich in nutrients. For example, shrimp heads and shells account for about 30% of the shrimp body weight. In addition to minerals such as chitin and calciumcarbonate, it also contains 7 ~10% protein, 2~4% oil, rich in vitamin E, astaxanthin, lutein, lecithin and other ingredients, with high nutritional value. [0003] At present, the utilization of shrimp heads and shrimp shells is mainly in two aspects: one is to produce chitin, and the other is to use self-cathepsin or exogenous protease to hydrolyze the protein therein and liquefy and separate it. However, direct production of chitin from shrimp heads requires high-concentration acid and alkali treatment of raw materials, which not only seriously pollutes, but also remove...
Claims
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Application Information
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