Study On The Processing Of Saccharina Japonica Compound Seasoning By Enzymatic Hydrolysis Combined Maillard Reaction

Kelp is a kind of nutrient-rich bulk marine biological resources,mainly distributed in Fujian,Shandong,Liaoning and other regions.Kelp yield ranks first in the world.However,it is mainly based on rough processing,which resulted in low product added value and insufficient development.There are few studies focusing on compound seasonings using kelp as raw material.In this study,the Maillard reaction was strengthen in a micro-high pressure reactor.the reaction form new types of compound seasoning.The reactant was prepared by a kelp deodorization enzymolysis solution mixtured with scallop processing by-product enzymolysis solution.It not only promotes high-value utilization of kelp,but also increases the nutritional and economic value of scallop processing by-products,the processing technique also achieves the reuse of marine waste resourcesand provides for the development of seaweed compound seasoning products Methodological reference and certain theoretical guidance.Firstly,the deodorization process of kelp obtain the optimal compound parameter:the method is first use active dry yeast,the conditions for yeast addition of 1.5%,temperature 40℃,reaction time 80 min,and then use β-cyclodextrin,condition for the addition ofβ-cyclodextrin extract 2.0%,temperature 40℃,reaction time 110 min.polysaccharide hydrolysis of kelp under the above experimental conditions.The study optimal conditions of enzymatic hydrolysis process parameters by single factor and response surface methodology experiments:the alginate lyase is selected to hydrolyze at temperature 50℃,pH was 7.5,the dosage of enzyme was 0.90%,hydrolysis time was 5 h.Under this condition,the final yield of reducing sugar yield was 17.14%,which was inosculated with the predicted value with relative error of 0.42%.These datum confirmed the practicability of technological parameters obtained from the response surface method.It can provide more reducing end carbonyl species for the final Maillard reaction.Secondly,the scallop skirt is hydrolyzed was with alcalase and flavour protease.The experimental results showed that the enzymolysis conditions of alkaline protease and flavour protease parameter:the liquid-solid ratio was 1:15,the temperature was 50℃,hydrolysis time was 3 h,pH respectively was 8.0 and 7.0,the dosage of total enzyme was 3.0%.The study optimal conditions of enzymatic hydrolysis process parameters by response surface methodology experiments:the enzymolysis time ratio was 0.7:1,the temperature was 45℃,the pH respectively was 7.0 and 6.5.Under this condition,the final yield of oligopeptide yield was 21.92%,which was inosculated with the predicted value with relative error not significant.These datum confirmed the practicability of technological parameters obtained from the response surface method.It can obtain flavorful active oligopeptide,provide more active amino species for Maillard reaction.Lastly,through the sensory evaluation,DPPH radical scavenging rate,and browning degree were used as evaluation indicators.The experimental conditions for the preparation of the superior seaweed compound seasoning parameter:the kelp and scallop skirt enzymolysis liquid addition ratio was 1:3,the temperature was 140℃,the pH was 7.0,the time was 80 min.HS-SPME-GC-MS analysis identified 56 volatilecompounds from the MRPs,most of the substances had antioxidant effects of eliminate DPPH,including 15 aldehydes,14 alcohols,7 alkanes,6 ketones,4 acids,4 esters compounds,6 other compounds.The synergistic effect of various volatile compounds constitutes the overall flavor of the Maillard reaction product,a liquid kelp compound seasoning with rich nutrition and unique flavor was prepared.