Optimisation of enzymatic hydrolysis of the by-products of marine crab processing using mixed enzymes

摘要

To obtain the optimum conditions for mixed enzyme hydrolysis of the by-products of marine crab processing (BMCP), response surface methodology (RSM) and orthogonal methodology (OM) were used in this study. RSM results showed that the hydrolysis conditions required for neutrase were as follows: a material/water (M/W) ratio of 1:3, 4.0% enzyme, pH 6.5, temperature (T) = 50 ℃, time (t) = 5 h; OM results showed the hydrolysis conditions required for mixed enzymes were a M/W ratio of 1:3, 3.5% enzyme, pH 6.0, T = 55 ℃, t = 7 h, and a ratio of mixed enzymes (neutrase:flavorase:papain) of 1:2:1. The mixed enzyme hydrolysate of BMCP contained seventeen types of free amino acids with a total content of amino acids of 51.75 mg g~(-1) and a content of essential amino acids of 25.42 mg g~(-1). After spray drying the hydrolysate of the BMCP a powder was obtained, the yield of which was 10.44%. The hydrolysates were used to prepare liquid and semi-solid natural condiments.