Studies On Enzymolysis Technology Of Meretrix Meretrix L. Meat

Meretrix Meretrix L is a sort of high quality marine protein, also is a kind of important economical seashell in Fujian Province. In this paper, the proteinases that adapt to hydrolysising marine clam meat had been selected and the system research on enzymolysis technics of marine clam meat were developed. Furthermore, flavor pattern which could evaluate the hydrolysates of marine clam meat was established by determining content of amino acid. The best quality hydrolysates of marine clam meat had been obtained, which could offer an important practical recommendation for exploring the marine clam resources.1. The effects of papain, protamex, neutral proteinase, acidic proteinase, trypsin and flavourzyme on the hydrolysis of marine clam meat under respective optimum temperature and pH value were compared from the view of the degree of hydrolysis, nitrogen recovery of the hydrolysis, hydrolysis rate and sensory organ value, flavor value of the hydrolysates. According the result, neutral proteinase, trypsin and flavourzyme were selected to hydrolyze the marine clam meat.2. The marine clam meat was hydrolyzed with the sole enzymolysis technology. Separately through the orthogonal experiment, added enzyme quantity, hydrolysis time, hydrolysis temperature, pH value and liquid -solid ratio of neutral proteinase and trypsin comparing to the content of amino-acid nitrogen and hydrolysis rate of the hydrolysates were studied. Besides, the hydrolysates of two sole enzymolysis technics were compared from the view of the degree of hydrolysis, nitrogen recovery of the hydrolysis, hydrolysis rate and flavor value of the hydrolysates. The optimal hydrolysis by sole protease was obtained with neutral proteinase at the following condition: hydrolysis temperature 50℃, added enzyme quantity 4,500 U/g (raw material), liquid -solid ratio (V/W) 3:1, hydrolysis time 6h, pH value for the clam meat initial pH value (approximately about 7.20), and the content of amino-acid nitrogen of obtained hydrolysates was 216.21 mg/100mL, the hydrolysis rate was 76.14%. The optimal hydrolysis by sole protease was obtained with trypsin at the following condition: hydrolysis temperature 50℃, added enzyme quantity 4,000 U/g (raw material), pH value (8.00±0.05), hydrolysis time 5h, liquid -solid ratio...