Research On Preparation And Properties Of Mussel Meat / Soybean Meal Calcium Amino Acid Chelate

III This paper is a program supported by two projects: the Jilin modern agriculture key research project-key technologies of mussel products and comprehensive product development(20150204034NY) and Changchun modern agricultural technology development support project-key technology of mussel products processing and comprehensive utilization of mussel resources(13NK13).There is a large number of mussel resources in China,The mussel meat has low prices, high protein content, low fat content and high nutritional values. Songhua River of Jilin Province is rich in resources of wild mussel. However, most part of mussels are discarded directly as by-products. In this study, we use mussel meat,soybean meal, clam shell as material to prepare compound amino acid chelate calcium by hydrolysis and chelating. Study open up a new way to the deep processing and comprehensive utilization of mussel and provide theoretical basis and reference.1. The extraction of calcium in shells by acid hydrolysis :(1) Compare the effect of lactic acid, acetic acid, citric acid and hydrochloric acids for calcium content and the extraction rate of calcium. We choose hydrochloric acid as our testing.(2) Study the effects of hydrochloric acid concentration, volume of hydrochloric acid, hydrolysis time and hydrolysis temperature on experiments: we make hydrochloric acid concentration 5.2mol/l, hydrochloric acid volume 10.5ml, reaction time 105 min, temperature 112℃. Under the optimal conditions, the content of soluble calcium was 182.69%, and the extraction rate of calcium was 38.25%.2.Enzymatic hydrolysis of mussel meat and defatted soybean meal by single factor experiment and orthogonal optimization experiment:(1) The optimal parameters for soybean meal enzyme solution: added enzyme quantity 18000 U/g, enzymatic hydrolysis temperature 45 ℃, substrate concentration7%, p H value of 7.5. The hydrolysis degree of soybean meal was 31.07%.(2) The optimum parameters of enzymatic hydrolysis for mussels meat is:enzyme quantity 5000 U/g, enzymatic hydrolysis temperature 55 ℃, enzymatic hydrolysis time 6h, p H value of 8. The hydrolysis degree of mussel meat was 38.25%.3.Chelation single factor test and process optimization tese results:(1) Get the quadratic regression equation related to soybean meal hydrolyzed compound calcium amino acid chelate calcium yield(Y) and temperature(X1), p H(X2), volume ratio(X3) and time(X4):Y=20.40+1.20X1+0.87X2+0.56X3+1.04X4-0.50X1X2-0.93X1X3+0.14X1X4-0.35X2X3+0.65X2X4-0.15X3X4-3.97X12-2.24X22-1.93X32-1.92X42(2) The order of the four factors influence on soybean amino acid chelated calcium chelating reaction is: time > temperature > p H > volume. Concluded that the optimum process parameters for compound amino acid chelation of soybean meal is:chelate reaction temperature of 61 ℃, volume ratio of 1:2, p H = 8.2, the reaction time of 43 min. The soluble calcium content is maximum, which can reach 20.65%.(3) Get the quadratic regression equation related to mussel meat hydrolyzed compound calcium amino acid chelate calcium yield(Y) and temperature(X1), p H(X2), volume ratio(X3) and time(X4):Y=29.65+0.99X1+0.74X2+0.46X3+1.17X4-0.46X1X2-0.067X1X3-0.20X1X4-0.28X2X3-0.092X2X4-0.21X3X4-3.68X12-2.96X22-2.48X32-1.19X42(4) The order of the four factors influence on mussel meat acid chelated calcium chelating reaction is: temperature > time > p H > volume. The conclusion is that the optimum parameters of mussel meat composite amino acid chelate is : chelating reaction temperature 46 ℃, volume ratio of 1:2, p H = 7.1, reaction time of 99 min.Under this condition of the chelating reaction, the calcium content can reach 29.77%.4.Detect the composition and solubility of the product, analysis of infrared spectrum diffraction structure : We find that Mussel meat calcium amino acid chelate composition is reasonable, good solubility. Two products both have been generated in the chelate.Innovation:Chelating reaction of compound amino acid prepared by enzymatic hydrolysis of clam meat and calcium source extract from river clam in the water system. The study has not been reported at home or abroad and open up a new way to the deep processing and provide theoretical basis and reference.