Studies Of Using Enzymes To Hydrolyze Scallop Protein

Scallop skirt is the by-products from processing of scallops, including scall op edge, gonad, intestinal gland and so on, each year producing about 200000 tons in our country.Due to the complexity composition of scallop skirt, cleani ng it will cost much manpower which restrict its effective useThrough the research, using protease to hydrolyze scallop processing bypro duct to amino acid solution, providing the basis for scallop skirt scale processi ng, improving the utilization rate of scallop proteins.1. Pretreatment technology for scallop skirt:the chyme-mass of scallop skirt is rich in heavy metal,it will affect product quality if we don’t remove it from scallop skirt. Picking out the impurity and adding suitable amount of water (about 2 times), after that stirring it with blender for about 10 to 15 s and washing it twice or thrice.Then mixing the scallop skirt with water with ratio of 1:2.5, heating it for 35 min at 90℃.2. Enzymolysis technology for scallop skirt:At first stage double enzymes were used prepared the hydrolysate of scallop by-products for 6 h under the optimal conditions of enzymolysis, adding 600 u/g of neutral protease and 200 u/g trypsin, enzymolysis temperature 50℃ and pH 7.5.At second stage,flavor protease was used prepared the hydrolysate of scallop by-products under the optimal conditions of enzymolysis for 5 h,total enzyme does 400 u/g, enzymolysis temperature 45℃ and pH 6.5,and the degree of hydrolysis of scallop skirt reached 61.2%,the yield is 82%.3. Technology of deodorization research:Hydrolyzed fish, shrimp and shellfish and other seafood always have disadvantages of heavy smell which will restrictits application in the field of food.In consideration of the cost of industrial production, preliminary selected active carbon and yeast for deodorization.Through the deodorization experiment I found that yeast can make the hydrolysate became turbid, and the protein loss rate of active carbon method is higher, separate methods are not ideal.Through combined method of yeast and active carbon can get an ideal result, the optimum process as follows:first, using the method of yeast, adding 1.5% of yeast to the hydrolysate and keep temperature at 30℃ for 60 min.Adding 1.5% active carbon to the hydrolysate after filtering, keeping temperature at 40℃ for 50 min.After deodorization the color and fishy smell of the hydrolysate thinner.In the end Maillard reaction is used to improve the flavor of hydrolysate.The final product is light yellow, clear and transparent, have full-bodied seafood flavor, amino acid content is 5.28 g/L.