响应面法优化风味蛋白酶水解低值河蟹的酶解工艺

doi:10.19640/j.cnki.jtau.2023.02.007

Journal of Tianjin Agricultural University ›› 2023, Vol. 30 ›› Issue (2): 31-37.doi: 10.19640/j.cnki.jtau.2023.02.007

• Researches and Scientific Notes • Previous Articles Next Articles

Optimization of enzymatic hydrolysis of low-value river crab by flavor protease with response surface methodology

Fu Huijing¹, Li Yan¹, Yu Deyang¹, Shen Dexiong², Yang Hua¹, Ma Lizhen^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. Keke Yixiang（Jiangsu）Flavor Industry Co.Ltd., Xinghua 225700, Jiangsu Province, China

Received:2021-07-25 Online:2023-04-30 Published:2023-06-28

Abstract

Abstract: ：In order to prepare crab flavor base material with strong crab flavor, this study took low-value river crabs as the research object, carried out high-pressure extraction and enzymatic hydrolysis, fixed high-temperature and high-pressure temperature（121 ℃）time（2.0 h）, and selected solid-liquid ratio（mass ratio of crab mud to water）. When the flavor protease was used to hydrolyze the high pressure extract, the pH was fixed at 7.0, the enzymolysis temperature was 50 ℃, and the enzyme dosage and enzymolysis time were selected. Taking hydrolysis degree, amino acid conversion rate and protein utilization rate as evaluation indexes, single factor experiments were carried out on solid-liquid ratio, enzyme dosage and enzymatic hydrolysis time, and response surface optimization experiments were designed on this basis. The results showed that the ratio of solid to liquid was 1∶4.0（mass ratio）, the amount of flavourzyme was 0.25% after cooling, and the hydrolysis time was 2.0 h. Under this condition, the hydrolysis degree was 35.04%, and the obtained hydrolysate showed strong crab flavor.

Key words: low-value river crabs, high pressure leaching, flavourzyme, enzymolysis, hydrolysis degree

CLC Number:

TS201.1

Fu Huijing, Li Yan, Yu Deyang, Shen Dexiong, Yang Hua, Ma Lizhen. Optimization of enzymatic hydrolysis of low-value river crab by flavor protease with response surface methodology[J]. Journal of Tianjin Agricultural University, 2023, 30(2): 31-37.

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Optimization of enzymatic hydrolysis of low-value river crab by flavor protease with response surface methodology

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