Multiple-enzyme hydrolysis technology of Cyclina sinensis

Cyclina sinensis was hydrolyzed to prepare amino acid hydrolysate using neutral protease,alkaline protease,papain and pineapple protease,respectively.The optimum enzyme hydrolysis procedure determined by compound enzymatic hydrolysis was as follows:using neutral enzyme amount of 6000 U/g and a solid/liquid ratio of 1:8,hydrolysis at 50 ℃ and pH 7.0 for 4 h.Under these conditions,the degree of hydrolysis was 33.53%.Then the neutral hydrolysates were continuously hydrolyzed in turn by 4000 U/g of alkaline protease and 12500 U/g of pineapple protease for 4 h,and the final degree of hydrolysis reached 43.27%.The final hydrolysate had plenty of free amino acids(about 117.89 μg/mL,among which the essential amino acid accounted for 51.39%.A functional oral liquid which has special flavor and rich nutrition for good health could be obtained by blending the compound enzymatic hydrolysate of Cyclina sinensis meat and other auxiliary ingredients.