Optimizing Enzymolysis Conditions of Meretrix Meretrix L. Meat and Choice of Optimum Proteases

The marine clam meat was hydrolyzed by trypsin. In the orthogonal experiment,the five factors influencing the content of amino-acid nitrogen and hydrolysis rate of the hydrolysates were investigated and the optimal conditions of hydrolyzing proteins were obtained. The temperature of hydrolysis was 50 ℃,added enzyme quantity was 4 000 U/g material,pH value was (8.00±0.05),hydrolysis time was 5 h and liquid solid ratio was 3∶ 1. Besides,the hydrolysates of two sole enzymolysis technics were compared amang the degree of hydrolysis,hydrolysis rate and flavor value of the hydrolysates. The results showed that,trypsin was the optimum pratease for the sole enzyme hydrolysis clam meat,its degree of hydrolysis,hydrolisis rate and flavor value respectively were 42.44%,82.86% and 205.92.