Effect of four kinds of protease on pacific oyster in the process of enzymatic hydrolysis

The effects of four kinds of protease enzymatic on pacific oyster during enzymatic hydrolysis on the content of amino nitrogen, total acid, mineral elements and the influence of the content of taurine were studied.The changes of total acid hydrolysis process and amino nitrogen showed that Bacillus subtilis neutral protease induced the highest degree of enzymatic hydrolysis, followed by flavourzyme, hydrolysis papain and bromelain.The changes of taurine and Zn, Cu, Se in enzymatic hydrolysate during hydrolysis was studied. The results showed that the contents of taurine were maximum in Papain enzymatic hydrolysate, 4.01mg/m L and the contents of Zn, Cu, Se were maximum in flavor proteinase enzymatic hydrolysate, 67.40, 26.73μg/m L, 270.92μg/L respectively. The results of this investigation may provide a scientific basis for the optimizing the enzymatic hydrolysis process conditions or oyster oysters raw material for the preparation of seleniumm-enriched drinks.