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Method for extracting protein and chitosan from head and shell of shrimp by lactobacillus acidophilus

A technology of Lactobacillus acidophilus and chitin, which is applied in the direction of protein food ingredients, fish protein ingredients, microbial-based methods, etc., can solve the problems of nutrient loss, low extraction efficiency, incomplete treatment, etc., and achieve production Fast acidity, low cost of raw materials, anti-corruption effect

Active Publication Date: 2011-07-13
SOUTH CHINA AGRI UNIV
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  • Application Information

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Problems solved by technology

[0007] The purpose of the present invention is to provide a method for extracting protein and chitin from shrimp heads and shells with better fermentation effect due to problems such as serious pollution, loss of nutrients, incomplete treatment, and low extraction efficiency. A method for obtaining commercial grade chitin without hydrochloric acid treatment

Method used

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Examples

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Effect test

Embodiment 1

[0032] This embodiment utilizes Lactobacillus acidophilus SW01 fermentation to extract protein and chitin from shrimp heads and shrimp shells, and its specific steps are as follows:

[0033] (1) Take 50g of fresh shrimp heads and shells, crush the shrimp heads and shells to about 0.5cm, add 25mL of water (50% of the total mass of the shrimp heads and shells), and adjust the pH to 6.8;

[0034] (2) Add 7.0g of glucose (14% of the total mass of shrimp head and shrimp shell);

[0035] (3) Inoculate Lactobacillus acidophilus SW01, the inoculation amount is 5% of the total mass of shrimp head and shrimp shell;

[0036] (4) Insulate and ferment at 35°C for 3 days;

[0037] (5) After the fermentation, the fermentation broth and fermentation residue were separated by centrifugation; the fermentation broth was neutralized by sodium carbonate, concentrated, and spray-dried to obtain 7.4 g of powdery substance, which was the protein obtained in this example;

[0038] (6) After the ferm...

Embodiment 2

[0040] This embodiment utilizes Lactobacillus acidophilus SW01 fermentation to extract protein and chitin from shrimp heads and shrimp shells, and its specific steps are as follows:

[0041] (l) Take 100g of fresh shrimp heads and shells, crush the shrimp heads and shells to about 0.5cm, and adjust the pH to 6.5;

[0042] (2) Add 16g of glucose (16% of the total mass of shrimp head and shrimp shell);

[0043] (3) Inoculate Lactobacillus acidophilus SW01, the inoculation amount is 3% of the total mass of shrimp head and shrimp shell;

[0044] (4) Insulated and fermented at 30°C for 4 days;

[0045] (5) After the fermentation, the fermentation broth and fermentation residue were separated by centrifugation; the fermentation broth was concentrated and spray-dried to obtain 15.2 g of powdery substance, which was the protein obtained in this example;

[0046] (6) After the fermentation residue is rinsed with water to neutrality, it is exposed to sunlight for decolorization to obtai...

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Abstract

The invention discloses a method for extracting protein and chitosan from a head and a shell of a shrimp by lactobacillus acidophilus. The lactobacillus acidophilus SW01 is preserved by China center for type culture collection (CCTCC) and has the preservation number (CCTCC NO) of M2011035. The lactobacillus acidophilus SW01 can be used for simultaneously extracting the protein and the chitosan from the head and the shell of the shrimp, and the obtained hydrolyzed protein is rich in calcium lactate and other mineral substances. The method is simple in operation, and the production cost and the environmental pollution are reduced, so that the head and the shell of the shrimp can be fully utilized.

Description

technical field [0001] The invention relates to the technical field of extracting protein and chitin from aquatic products, in particular to a method for extracting protein and chitin from shrimp heads and shrimp shells by using Lactobacillus acidophilus. Background technique [0002] For shrimp, the head and shell of the shrimp are rich in nutrients. For example, the head and shell of the shrimp account for about 30% of the weight of the shrimp. In addition to minerals such as chitin and calcium carbonate, it also contains 7~15% 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 and shells requires high-concen...

Claims

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Application Information

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IPC IPC(8): A23J1/04C12P19/04C12R1/01
Inventor 段杉李磊
Owner SOUTH CHINA AGRI UNIV
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