Compound Enzymatic Hydrolysis of Paphia undulate Meat and Development of Its Functional Oral Liquid

Paphia undulate meat was hydrolyzed into amino acid hydrolysate using papain, pineapple protease and neutral protease. The optimum papain hydrolysis procedure determined by orthogonal array design was as follows: using enzyme amount of 6000 U/g and a solid/liquid ratio of 1:10, hydrolysis at 50 ℃ and pH 6.5 for 4 h. Under these conditions, the degree of hydrolysis was 35.84%. Then the papain hydrolysates were continuously hydrolyzed in turn by 5000 U/g of pineapple protease and 1000 U/g of neutral protease for 4 h, and the final degree of hydrolysis reached 50.36%. The final hydrolysate had plenty of free amino acids (about 923.0 mg/100 ml, without the caculation of tryptophan), among which the essential amino acid accounted for 33.0%. A functional oral liquid which has special flavor and rich nutrition for good health could be obtained by blending the compound enzymatic hydrolysate of Paphia undulate meat and other auxiliary ingredients.