摘要：蝦下腳料中富含甲殼素、蛋白質、鈣等多種營養成分，其蛋白含量達到30%左右。但實際應用中大多棄之不用，造成嚴重的浪費。本課題主要針對如何利用蝦下腳料提取抗氧化肽，以解決環境污染壓力和提高資源利用率的問題。通過單因素試驗分別考察了酶解溫度、酶解時間、加酶量以及pH值等四個因素對水解物還原力的影響，在此基礎上采用響應面試驗設計對酶解工藝參數進行優化，確定最佳工藝條件為：溫度40℃、加酶量4000U/g、酶解時間210min。在最優條件下所得水解物的還原力為0.535。

關鍵詞 蝦下腳料；酶解；抗氧化肽

Abstract：Shrimp by-products are rich in chitin and protein, calcium and other nutrients, and content reaches about 30% its protein As a matter of fact, a serious waste happen. This topic mainly aims at how to utilize the shrimp scraps from the extraction of antioxidant peptides. Based this, conditions of enzymatic hydrolysis were optimized by response surface design. The optimum conditions of nzymatic hydrolysis were as followed: temperature 40℃, enzyme additive 4000U/g, time 210min. Under these conditions, the power of reducing was 0.535。

Keywords: shrimp by-product; enzymolysis; antioxidant peptide