Study On The Digestive Enzyme Properties Of Oriental And Preservaion

In this thesis,bamboo shrimp was selected as the research object,and the digestive enzymes were extracted from the digestive gland and muscle tissue of different tissues of the bamboo shrimp,and then the enzyme activities were compared and the enzymatic properties were studied.And analyze the changes in quality during the process of freezing and cold storage.The results show:1、Comparison of the activity of bamboo shrimp protease and amylase:muscle<digestive gland.2、50℃is the optimum temperature of protease in the digestive gland of bamboo shrimp,7 is its optimum pH value,EDTA has a certain inhibitory effect on protease,Ca²⁺and Mn2+are its reaction activators,Pb2²⁺,Mg²⁺,Cu²⁺,Zn²⁺,Fe²⁺is its inhibitor;in the muscle,its optimum temperature is 50℃,8 is its optimum pH value,Mg²⁺,Ca²⁺and Mn²⁺are the reaction activators,Pb²⁺,Cu²⁺,Zn²⁺,Fe²⁺are its reaction inhibitors;30℃is the optimum temperature for amylase in the digestive gland of bamboo shrimp,and its optimum pH is 8.Similarly,EDTA has a certain inhibitory effect on amylase in digestive gland,and Mn²⁺and Ca²⁺are activators of its reaction.The inhibitors are also Pb²⁺,Mg²⁺,Cu²⁺,Zn²⁺,Fe²⁺;30℃is the optimum temperature of amylase in muscle,7 is its optimum pH value,EDTA inhibits the activity of amylase in muscle,Mn²⁺And Mg²⁺is the activator,20mmol/L is the most effective concentration,and its activation is the most active at this concentration.Pb²⁺,Cu²⁺,Ca²⁺,Fe²⁺and Zn²⁺are the inhibitors.3、By studying the changes of TVB-N,histamine,total number of colonies,pH and other properties during the two fresh-keeping processes at 0⁴°C and-18℃frozen,it was found that:7 weeks of frozen storage process In the middle,the TVB-N of the bamboo prawn showed a slow growth trend,but did not exceed the 15mg/100g specified by the sanitary standard until the end of the fresh-keeping process.The histamine value also showed a slow increase in histamine value but also met the edible standard.And the total number of colonies decreased during the whole preservation process,and finally lower than the national standard:<107,the pH value is also increased;in the fresh-keeping process of 0⁴℃refrigeration,the TVB-N value is in the preservation The increase of process time showed a significant trend.The TVB-N content of bamboo shrimp was 30mg/100g on the seventh day of cold storage,which exceeded the relevant national standards.