摘要：虾下脚料中富含甲壳素、蛋白质、钙等多种营养成分，其蛋白含量达到30%左右。但实际应用中大多弃之不用，造成严重的浪费。本课题主要针对如何利用虾下脚料提取抗氧化肽，以解决环境污染压力和提高资源利用率的问题。通过单因素试验分别考察了酶解温度、酶解时间、加酶量以及pH值等四个因素对水解物还原力的影响，在此基础上采用响应面试验设计对酶解工艺参数进行优化，确定最佳工艺条件为：温度40℃、加酶量4000U/g、酶解时间210min。在最优条件下所得水解物的还原力为0.535。

关键词 虾下脚料；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