| The Acetes Chinensis's harvest period is between July to August. Acetes Chinensis is prone to decay in hot weather and cause environmental pollution. The high-quality Acetes Chinensis were applied to produce the dried shrimp or shrimp paste, rest Acetes Chinensis have been used to produce the animal feed. The nutritional composition of Acetes Chinensis was analysed. Optimization the hydrolysis technology of Acetes Chinensis protein with alkaline protease and chelating technology of Acetes Chinensis peptides and calcium in the solution or solid system were investigated, exploring the Technology of the rich peptides and calicum chelate Acetes Chinensis's shrimp paste with the coupled technology of protease hydrolysis and lactic bacteria fermentation were also be investigated. The present study provides a theoretical basis for the utilization of Acetes Chinensis. The results as following:Acetes Chinensis was a kind of high-protein and low-fat calcium supplement food, it contains 68.27±1.57% of protein,4.6±0.16% of fat and 2.45±0.95% of calcium (dry basis). Acetes Chinensis was an ideal protein resources, essential amino acid (EAA)/total amino acid (TAA) was 38.56%, the EAA/nonessential amino acid (NEAA) was 0.628. Protein density of Acetes Chinensis was 0.3037±0.0149 g/mL, Acetes Chinensis's water holding capacity was 2.10±0.01 g/g, Acetes Chinensis's oil holding capacity was 3.17±0.03 g/g. Acetes Chinensis's isoelectric piont was pH 4-5, solubility, emulsification and foaming ability were poor in near isoelectric point. Acetes Chinensis's protein was extracted by Osborne classification method, The ratio of albumin, globulin, gliadin and gluten was 7:2:1:202.Hydrolysis capacity of alkaline protease, neutral protease, trysin, papain, bromelain and flavor protease was studied, results showed that alkaline protease was most potent one. By single factor and response surface test, it as found that the optimal hydrolysis condition were Acetes Chinensis protein concentration was 2.4%, ratio of enzyme and substrate (E/S) was 5.45, hydrolysis time was 3 h, hydrolysis temperature was 55?. The degree of hydrolysis of the optimal technology was 14.43±0.15%. The Acetes Chinensis peptide was obtained by 5000 Dal ultrafiltration and freeze drying.The chelating technology of peptide and calcium was studied. With Acetes Chinensis peptide as raw material, calcium chelating rate was as the evaluation index, Calcium lactate, calcium chloride and calcium citrate were used as calcium source. The optimal technology that Acetes Chinensis peptide solution mass concentration was 11%, the mass scale of peptide and calciun lactete was 5:2, pH was 7, chelating time was 14 minutes at room temperature (25?) determined by single factor and response surface test in solution sytem. Under this condition, chelating rate of was 75.12±1.83%. Ratio of peptide and calciun lactete was 5:2, ratio of initiator (water) and total peptide and calcium lactate was 1:14, microwave power was 400 W, chelating time was 73 s determined by single factor and response surface test in solid sytem. Under this condition, chelating rate of was 82.09±0.73%.The Acetes Chinensis paste enrich with chelate compound of peptide and calcium with the coupled technology of protease hydrolysis and lactic bacteria fermentation was studied. Optimal condition of Acetes Chinensis paste producing was studied single factor and orthogonal test. Protein content in Acetes Chinensis paste was 15%, ratio of alkaline protease and Acetes Chinensis protein was 10%, hydrolysis time was 2 hours at 55?, ratio of salt and Acetes Chinensis was 15%, ratio of sugar Acetes Chinensis was 2%, added 2% o of lactobacillus, the fermentation time was 72 hours at 37?. The peptide and calcium chelate was 400.2±15.47 mg/100g under the optimal technology. |
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