中文摘要：

采用蛋白酶法对克氏原螯虾头和虾壳中蛋白质的提取工艺进行研究。单因素试验和正交试验结果表明：虾头和虾壳中蛋白质提取的最优工艺条件为木瓜蛋白酶与风味蛋白酶按1：1．5混合作为复合蛋白酶，酶解温度为50℃、酶解时间为3h、蛋白酶用量为1．0％、pU6．5、料液比为1：10，该条件下蛋白质提取率为54．22％。

英文摘要：

This paper describes the enzymatic extraction of protein from crayfish head and shell. Using one-factor-at-a- time and orthogonal array design, we established the optimum conditions for extracting protein from crayfish head and shell as follows： 1：1.5 of papain/flavourzyme ratio with a total enzyme concentration of 1.0%, pH 6.5, 1：10 of solid/liquid ratio, 50 ℃ and a hydrolysis duration of 3 h. The exwaction efficiency of protein under the optimized conditions was 54.22%.