Research On Enzymatic Hydrolysis Of Waste Lobster Heads For Preparation Of Seafood Flavor

The objective of this research was to prepare seafood flavor using the extraction of waste lobster heads by Maillard reaction. The results were as follows:1.Comparied the proteolysis capacity of five protease on the lobster head: Animal protease> Alcalase> papain> flavourzyme> neutral protease.2.The best conditions for papain were as follows: adding enzyme 1200U/g. with solid-liquid ratio 1:3 for 6h;The best conditions for flavourzyme were as follows: adding enzyme 1000U/g with solid-liquid ratio 1:4 for 6h; The best conditions for neutral protease was adding enzyme 1000U/g with solid-liquid ratio 1:6 for 6h.3.The hydrolysis capacity of Neutral protease complex with the flavourzyme was studied. The optimum condition of temperature, reaction time and solid-liquid ratio were 60℃,6+6h and 1:3. Under these conditions the yield of amino nitrogen was 24.4%, solid solution was 46.3%.The enzymatic hydrolysate which was made under the optimum condition was determined by 18 amino acid analysis, and the result showed the content of total amino acid reached 6.969 mg/ml.4. The best decolorization by activated carbon was pH2.0 with 1.0g/100ml activated carbon on 60℃for 35min decolorization time. The amino acid loss rate was 18.4%, and the decolorization rate can achieve 82.8% under this condition.5. 732 amino acid cation exchange resin was used for producing cysteine, pure cysteine was obtained after repeated elution and confirmed that the purity reached 86.88%by HPLC.6. The optimum content of reaction products of Maillard reaction were evalusted by sensory evaluation.The optimum conditions of Maillard reaction were Obtained .The optimum conditions as follow: 4.0%hydrolyzate solution content, 6.0% glucose, 2.0% xylose addition, 4.0% arginine,0.3% glycineand0.4% L-taurine.Reactiontime:60min,reaction temperature:100℃, initial pH:6.0. Under this condition flavor aroma of seafood was full and rich .7. The flavor components in the seafood flavor were isolated and identified by gas GC-MS. Identified a total of 26 kinds of chemical composition, in which furfural, methyl-2-methyl-3-fu ryl disulfide with meat flavor, benzothiazolyl, 3 - methylthio-propionalde-hyde has a great flavor to the role of seafood.