| It has been found in the study that, shrimp processing by-products contains a lot ofprotein, vitamins and other nutrients, however, most of these heads and shells of theshrimps were abandoned, resulting in a huge waste of resources and environmentalpollution. With Chinese economic increasing, the animal industry has been rapidlydeveloped. The role of animals is also quietly changing, becoming people’s partners intheir lives, playing an irreplaceable role in promoting a harmonious society. Sales ofanimal foods and animal products continue to increase. Shrimp processing by-productscontains a lot of protein and other nutrients, being suitable for animal protein feedadditives. Therefore, Penaeus vannamei boone processing by-products were extractedprotein, to make protein feed additive has some practical significance.Penaeus vannamei boone processing by-products as raw materials, proteinextraction rate being index, extract Penaeus vannamei boone processing by-productsprotein with two different methods of sodium hydroxide and ultrasonic-assisted calciumhydroxide, and to improve extraction rate of calcium hydroxide, the secondary ultrasonicextraction was operated, and then protein was obtained initially after it was dealt withhydrochloric acid. Finally dried protein powder was obtained by hot-air drying andvacuum freeze drying respectively. Research the process technology, comparing themethod of extracting protein from Penaeus vannamei boone processing by-products.Themain contents and results of experiment are as follows:1. Processing conditions of extracting protein from Penaeus vannamei booneby-products using sodium hydroxide was determined by single factor experiment andorthogonal experiment. Single-factor conditions were: extraction concentrations (0,0.5%,1.0%, and2.0%), extraction temperature (40℃,60℃,80℃,100℃), extraction time(30min,60min,90min,120min,180min), solid-liquid ratio (1:10,1:15,1:20).According to range analysis, the impact effect of each factor is: alkali concentration>liquid ratio> extraction time> extraction temperature, according to the variance analysis:concentration and solid-liquid ratio are highly significant factors (p <0.01), extractiontemperature and extraction time factors are significant (0.01<p <0.05). Optimumconditions: alkali concentration was1.5%, the extraction time110min, the extractiontemperature50℃, solid-liquid ratio1:18. Under these conditions, the protein extractionwas58%.2. Processing conditions of extracting protein from Penaeus vannamei booneby-products using ultrasound-assisted calcium hydroxide was determined by single factorexperiment and response surface method, and to improve its protein extraction rate,secondary ultrasonic treatment has been operated. Single-factor conditions were: extraction time (30℃,50℃,70℃,90℃), extract concentration (0,0.05,1.0,2.0,3.0gCa(OH)2/g dry matter), temperature (30min,60min,120min,180min). The optimumconditions: extraction time was81minutes, the extraction temperature60℃, extractionconcentration0.18g Ca(OH)2/g dry matter. It has been proven that, protein extract was36.56%. Extraction rate was increased by nearly14%after the second ultrasonictreatment.Contrasting the differences between sodium hydroxide extraction andultrasound-assisted extraction of calcium hydroxide alkaline sodium method, the proteinextraction rate of sodium hydroxide being higher has been obtained, butassisted-ultrasound can make up for this shortcoming, and compared with sodium oxide,calcium hydroxide is easy to get, low-cost, higher security, so choosing calciumhydroxide has some practical significance.3. The initial separation of the protein of Penaeus vannamei boone processingby-product was studied based on the extracting solution of crude protein. Protein wasobtained by isoelectric point precipitation method using1mol/L hydrochloric acid.Isoelectric point of the protein extraction of Penaeus vannamei boone processingby-products was determined to be3.5. Penaeus vannamei boone processing by-productof protein powder was obtained using hot air drying technology, vacuum freeze dryingtechnology respectively. By contrast, hot air drying costs low, and operate simplify, butthe poor quality of the resulting product can just be used for drying general feed additiveproducts. Better product quality can be obtained by vacuum freeze-drying, but the cost ishigher, being suitable for high-end health care qualities protein powder.4. Through the detect of physical and chemical indicators and microbial indicatorsof the protein product, it has been found that lyophilized protein powder in yields71%protein content by vacuum freeze-drying technology. Protein powder product dried withhot air is relatively low, containing60%, meeting the requirements of the market level offishmeal protein content, fat content13.6%, ash content5.9%, water concentration7.6%,and the number of microorganism is in the standard range. |
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