Characterization Of Maillard Reaction Products Of Hydrolysates From Scallop Chlamys Farreri Skirt

Scallop is fancied by the people because of its rich nutritients and delicious taste, now has become one of the main species in coastal aquaculture. Scallop skirt accounts for approximiate 9% of total body and is treated as a byproduct, resulting in resource waste and enviromental contamination. Scallop skirt contains a high level of protein, which can be used as good resources for hydrolysate or bioactive peptides preparation. Taking scallop Chlamys farreri skirt as research object, this dissertation assayed protein pattern of fresh scallop C.farreri skir andthe chemical composition of C. farreri skirt powder.The enzymatic hydrolysates were prepared from the skirt by using neutral and papaya proteases.Maillard reaction products(MRPs) with high antioxidant activity were also obtained.The optimized conditions for hydrolysis was determined by the enzymatic hydrolysates yield and the DPPH radical scavenging ability of MRPs. The results indicates that the hydrolysates was prepared by using neutral protease with enzyme dosage 3000 U/g(protein) and substrate concentration 4% for 2 h,the content of hydrolysates yield of reached 58%. The best condition for Maillard reaction is as below:temperature 95 ℃, ribose, initial pH 7, mass ratio between the hydrolysates and reducing sugar 1:2. The DPPH scavenging capacity of MPRs from hydrolysates was significantly enhanced by 24.1 folds after 12 h reaction. GC-MS analysis identified 58 volatile components from the MPRs, including 17 aldehydes, 4 ketones, 4 alcohols, 18 heterocyclic compounds, 10 alkanes, 5 others. MPRs contained large amount of furan, pyridine, pyrrole and other heterocyclic compounds, which not only contributedgreatly to the aroma but also showed certain antioxidant activity. The above results show that scallop C. farreri skirt can achieved thigh value utilization through the Maillard reaction.