Method for recovering protein in shrimp heads and shrimp shells by enzyme hydrolysis method

A protein and enzymatic hydrolysis technology, applied in the field of protein recovery, can solve problems such as low added value and adverse environmental impact, and achieve the effects of convenient operation, good taste and simple process conditions

Inactive Publication Date: 2016-06-08
广西钦州市绿源天然食品加工有限公司
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of prawns, a large amount of leftovers of shrimp heads and shells will be produced. At present, the processing methods of enterprises are mainly to sell at low prices and process fishmeal feed, which has low added value and has an adverse impact on the environment.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for recovering protein in shrimp heads and shrimp shells by enzyme hydrolysis method
  • Method for recovering protein in shrimp heads and shrimp shells by enzyme hydrolysis method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) After the heads and shells of the collected prawns are selected, removed, cleaned and dried, they are pulverized and mixed, and set aside;

[0022] (2) Take 5g of crushed shrimp shells and shrimp heads, put them into a triangular flask, add 40g of water, heat to 55°C in a water bath, add 3IU / g alkaline protease to hydrolyze after constant temperature, seal with plastic wrap, and hydrolyze for 2 hours Add 15IU / g flavored protease, continue the hydrolysis reaction for 3 hours, then heat up to 100°C in a water bath for 3 minutes to inactivate the enzyme, and obtain the protein hydrolyzate after cooling;

[0023] (3) The obtained hydrolyzate can be further formulated into shrimp oil or made into protein powder through spray drying.

Embodiment 2

[0025] (1) After the heads and shells of the collected prawns are selected, removed, cleaned and dried, they are pulverized and mixed, and set aside;

[0026] (2) Take 6g of crushed shrimp shells and shrimp heads, put them into a triangular flask, add 60g of water, heat to 60°C in a water bath, add 4IU / g alkaline protease to hydrolyze after constant temperature, seal with plastic wrap, and hydrolyze for 2 hours Add 25IU / g flavored protease, continue the hydrolysis reaction for 4 hours, then heat up to 100°C in a water bath for 4 minutes to inactivate the enzyme, and obtain the protein hydrolyzate after cooling;

[0027] (3) The obtained hydrolyzate can be further formulated into shrimp oil or made into protein powder through spray drying.

Embodiment 3

[0029] (1) After the heads and shells of the collected prawns are selected, removed, cleaned and dried, they are pulverized and mixed, and set aside;

[0030] (2) Take 7g of crushed shrimp shells and shrimp heads, put them into a triangular flask, add 84g of water, heat to 65°C in a water bath, add 3.5IU / g alkaline protease to hydrolyze after constant temperature, seal with plastic wrap, and hydrolyze for 2h Then add 38IU / g flavored protease, continue the hydrolysis reaction for 5 hours, then heat up to 100°C in a water bath for 5 minutes to inactivate the enzyme, and obtain the protein hydrolyzate after cooling;

[0031] (3) The obtained hydrolyzate can be further formulated into shrimp oil or made into protein powder through spray drying.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A method for recovering protein in shrimp heads and shrimp shells by an enzyme hydrolysis method is disclosed. According to the invention, shrimp product leftovers, namely shrimp heads and shrimp shells, are used as raw materials, and undergo artificial enzymolysis process to obtain a hydrolysate which has no bitter taste or fishy smell and has an excellent taste; and the hydrolysate is further made into shrimp oil or dried to prepare protein. On one hand, precious resources such as shrimp heads and shrimp shells, etc. can be fully utilized so as to change waste materials into valuable things; and on the other hand, the environmental pollution problem caused by shrimp shells and shrimp heads also can be solved. The production technology has simple conditions, is convenient to operate, and can be adopted to realize industrial production.

Description

technical field [0001] The invention relates to a method for recovering protein, in particular to a method for recovering protein in shrimp heads and shells by enzymatic hydrolysis. Background technique [0002] At present, my country's prawn products are mainly exported, and the export products are mainly headless prawns (shrimp). The shrimp heads and shells of prawns account for 30% to 40% of the whole shrimp quality. There are a lot of protein, and there are also ingredients such as polyunsaturated fatty acids, vitamin E, astaxanthin and various minerals, and the nutritional value is very high. During the processing of prawns, a large amount of leftovers of shrimp heads and shells will be produced. At present, the processing methods of enterprises are mainly to sell them at low prices and process fishmeal feed, which has low added value and has an adverse impact on the environment. Contents of the invention [0003] The purpose of the present invention is to provide a m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
CPCC12P21/06
Inventor 刘月伟
Owner 广西钦州市绿源天然食品加工有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap