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《Science and Technology of Food Industry》 2010-12
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Study on the production of hydrolyzed protein powder from wastes of shrimp using spray drying

CAO Huan1,ZHOU Ai-mei1,*,YE Xue-li1,YANG Gong-ming1,FENG Shi-su2(1.College of Food Science,South China Agricultural University,Guangzhou 510642,China;2.Yangjiang City Yelin Hoitat Quick Frozen Seafood Co.,Ltd.,Yangjiang 529536,China)  
Shrimp head and shell,the wastes of white shrimp,was used as material to produce hydrolyzed protein powder by spraying drying after enzymatic treatment of proteinase.Emphases were laid on the effect of entering wind temperature,material density and the addition level of drying aid(the ratio of shrimp solid to maltodextrin)on the quality of hydrolyzed protein powder.Results showed hydrolyzed protein powder with best quality could be obtained when entering wind temperature was 190℃,material density was 15% and the ratio of shrimp solid to maltodextrin was 4:1,which was demonstrated by low water content,good color and strong shrimp flavor of the hydrolyzed protein powder with amino acid nitrogen of 3.988% and water content of 2.90%.
【Fund】: 广东省企业技术创新项目
【CateGory Index】: TS254.9
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