Keywords

Swimming Crab Scraps, Enzymatic Hydrolysis, Protein Hydrolyzate

Abstract

Protein hydrolyzate was prepared from swimming crab scraps using an enzymatic method, and the optimal enzymatic hydrolysis conditions were studied using single factor experiments and orthogonal experiments. The results show that the optimal hydrolytic protease for swimming crab scraps is alkaline protease; when the liquid-to-material ratio is 3:1, the optimal enzymatic hydrolysis conditions are temperature 55¡ãC, time 3.0h, pH 8.5, and enzyme amount (e/s )1000u/g, at this time the degree of hydrolysis is 26.68%, of which temperature has the greatest impact on the degree of hydrolysis, followed by the amount of enzyme added; the molecular weight of the protein hydrolyzate is less than 10kd, and the protein hydrolyzate flavor amino acid content is 412.6 mg/l, accounting for 10% of the amino acid content. 39.42% of the total, which has high nutritional value and application prospects.

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Original research done by Tao Xueming, Wang Zenan, Yu Shunhuo, Zhang Jianfen

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