虾壳中蛋白质的提取工艺研究【毕业论文】

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1、本科毕业论文（20届）虾壳中蛋白质的提取工艺研究专业：食品科学与工程-15-目录摘要·························································································1ABSTRACT···············································································21引言····································································

2、··················31.1概述················································································31.2虾壳蛋白质的提取方法·························································41.3蛋白质的基本特性·······························································42实验材料、主要试剂与仪器···························

3、·····························52.1实验材料···········································································52.2主要试剂···········································································52.3主要仪器···········································································53实验方法与步骤····

4、···································································53.1虾壳基本组成成分测定·························································53.2酶解法提取虾壳蛋白的工艺流程·············································54实验结果及讨论·······································································64.1虾壳基本组成

5、成分测定·························································64.2酸解提取工艺的确定·····························································64.3蛋白质提取工艺条件的确定···················································74.4酶解后期处理最佳条件的确定···············································114.5酶解液离心条件的确定··········

6、···············································124.6验证实验···········································································135小结·····················································································13参考文献································································

7、··················14致谢························································································16-15-[摘要]我国虾资源丰富，每年产量大约在几十万吨，近年来随着我国速冻虾仁加工产业的发展，大约有40%～50%的加工下脚料产生，这些下脚料中含有大约8%～10%的蛋白质，这些蛋白质中必需氨基酸的含量均衡并且所占的比例高达76.5%，含量非常高，在食用、药用等方面具有广泛的应用价值