Complex enzymatic hydrolysis of crab meat

This paper studied the hydrolysis of crab meat by Alcalase and flavourzyme. Factors such as hydrolysis time, enzyme dosage, original pH, ratio of solid to liquid and temperature etc., which affect the hydrolysis effect, were studied. Based on the SAS experiment, the optimal hydrolysis conditions were determined as follows: hydrolysis time was 4 hours, adding flvourzyme an hour later after the adding of Alcalase, original pH was 8.3, ratio of solid to liquid was 1∶2.5, temperature was 60℃, the dosage of Alcalase was 1.2×10-3AU/g(substrate), flavourzyme was 1.5LAPU/g(substrate). Under above conditions, the protein hydrolysis rate was 22.8% and the increase rate of TCA soluble nitrogen was 40.47%.