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2006•Food Science and Technology InternationalRequires access

Study on the hydrolyzing technology of shrimp by papain

Aimei Zhou

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Abstract

The effects such as the enzyme content, ratio of solid and liquid, pH, temperature and time to the hydrolysis of shrimp with papain through orthogonal experiments were studied in this paper, getting the optimum hydrolysis conditions based on taking the pH of tap water as the experimental pH, consumption of papain 700U/g, ratio of solid and liquid 1∶4, hydrolysis time 6h, hydrolysis temperature 60℃. The results showed that the FAN value achieved to 0.864g/100mL under these conditions; the hydrolyte has intense delicious flavor and regular color.

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What this paper is about

The effects such as the enzyme content, ratio of solid and liquid, pH, temperature and time to the hydrolysis of shrimp with papain through orthogonal experiments were studied in this paper, getting the optimum hydrolysis conditions based on taking the pH of tap water as the experimental pH, consumption of papain 700U/g, ratio of solid and liquid 1∶4, hydrolysis time 6h, hydrolysis temperature 60℃. The results showed that the FAN value achieved to 0.864g/100mL under these conditions; the hydrolyte has intense delicious flavor and regular color.

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Available abstract

The effects such as the enzyme content, ratio of solid and liquid, pH, temperature and time to the hydrolysis of shrimp with papain through orthogonal experiments were studied in this paper, getting the optimum hydrolysis conditions based on taking the pH of tap water as the experimental pH, consumption of papain 700U/g, ratio of solid and liquid 1∶4, hydrolysis time 6h, hydrolysis temperature 60℃. The results showed that the FAN value achieved to 0.864g/100mL under these conditions; the hydrolyte has intense delicious flavor and regular color.

Key concepts: Papain, Hydrolysis, Shrimp, Chemistry, Flavor, Enzymatic hydrolysis, Chromatography, Food science

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