Optimization of Enzymolysis Technology and Antioxidant Activity from Protein of Pneumatophorus japonicas
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Abstract:
The effects of trypsin, acid protease, papain, flavor protease and neutral protease on the degree of hydrolysis of Pneumatophorus japonicus meat and by-products (heads, tails and viscera) were studied. The results showed the flavor protease was the most suitable protease and the hydrolysis conditions were optimized by orthogonal test. The optimal hydrolysis conditions of meat were enzyme dosage 1200 U/g, liquid-to-solid ratio 1:15, pH 5.5, temperature 48 ℃ and time 6.5 h, under which the degree of hydrolysis was 37.8%. The optimal hydrolysis conditions of by-products were the enzyme concentration 1200 U/g, liquid-to-solid ratio 1:8, pH 6.0, temperature 48 ℃ and time 6.5 h, under which the degree of hydrolysis was 37.1%. In vitro antioxidant activity test showed that the meat and by-products hydrolyzate exhibited obvious reducing power and hydroxyl radical scavenging activity, with the EC50 of 0.58 mg/mL and 0.28 mg/mL, respectively. The freeze-drying products of meat and by-products were yellow powder and contained variety of amino acids, with the essential amino acids of 38.53% and 43.17%, respectively. The study provided theory basis for exploring Pneumatophorus japonicus.
