2005•Food Science and Technology InternationalRequires access
Study on enzymatic hydrolysis to the muscle of oyster
Yang Zhi-juan
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Abstract
The muscle of oyster was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously. The optimum temperature and initial pH and time of protamex enzymatic hydrolysis were 50℃ and 7.0 and 2.5h respectively. The optimum enzyme adding was 2% and ratio of oyster muscle to water 1:4. The total amino acid content was 82.76% with the essential amino acids being 44.9%. The condensed solution is tasty amino acids such as glutamic acid, aspartic acid, glycine and alanine, which accounts for 46.8% of the total free amino acid.