2009•Science and Technology of Food IndustryRequires access
Study on technology of enzymatic hydrolysis of Paphia undulate meat
Wen-Dong Song
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Abstract
Paphia undulate meat was hydrolyzed to prepare amino acid hydrolysate using papain,pineapple protease and neutral protease.The optimum technical conditions were:reaction temperature of papain was 50℃,pH was 6.5,solid—liquid ratio was 1∶8,reaction period 4h,amount of enzyme 6000U/g,and the degree of hydrolysate was 35.84%.After 4h hydrolysis of papain,pineapple protease and neutral protease were used by step for 4h respectively.The degree of hydrolysis was up to 48.35%.The contents of free amino acid in hydrolysates amounted to 866.4mg/100mL,among which the percentage of essential amino acid was 32.6%.The experiment results showed that hydrolysate by papain,pineapple protease and neutral protease was used to develop health foods and natural flavoring agent.