Research On Preparation Of Oyster's Functional Products And Evaluation Of Their Biological Activity

In this paper,the nutritional content of oyster meat,selective enzymatic hydrolysis of oyster,deodourization of oyster hydrolysate were studied,the nutritional and functional evaluation of oyster products were also investigated.The five parts of this study are as follows:1.The basic nutritional content of oyster meat was studied.Oyster was a low-fat and high-protein animal,with the protein 10.88%of wet weight,while the fat 2.71% and the sugar 4.02%.The amino acid composition of oyster was perfect,and oyster is not only rich in plentiful flavor amino acid,which bring oysters a unique flavor,but also rich in essential amino acid and taurine,in a word,the oyster had high nutritious value.2.The selective enzymatic hydrolysis technology was studied.There was a positive correlation between hydrolysis degree of oyster hydrolysates and the content of glutamic acid.The regression equation is y = 4.3220x + 31.996,r~2=0.9926.It was valuable for using glutamic acid content to predict the hydrolysis degree of enzymic hydrolysates.The biosensor could be used in on-line control of oyster enzymatic hydrolysis,was indexes in this research.3.The technology of deodorizing of oyster enzymic hydrolysates was investigated.Based on the sensory evaluation and the content of amino nitrogen,the optimal deodorizing conditions with maillard reaction were determined by single factor experiments and orthogonal design,and the free amino acid composition was analyzed in maillard reaction products.The result showed that the conditions of maillard reaction was:100℃,30min,pH7.5,substrate concentration 1:1.Under this condition,the essential amino acid and flavor amino acid was 49.88%and 32,62%of the total amino acid respectively,and the fishy smell of enzymic hydrolysates was eliminated basically.4.Preparation and biological activity assessment of oyster powder products was investigated.Based on the water content and sensory assessment,the best condition was determined as followed:inlet concentration 30%,inlet temperature 180℃,outlet temperature 80℃.The oyster powder obtained had best colour and flavor.The nutrition assessment and functional index of the oyster powder was also determined in this experiment.It contents 58.34%protein,4.52%fat and 19.86%total sugar based on wet weight,was helpful for learning and memory.5.Preparation and biological activity assessment on oyster antialcoholism product was investigated.Taked the sensory evaluation and the effect of alleviating a hangover as indexed in this research,the optimum proportion of oyster enzymic hydrolysates and Pueraria lobata extract was 1:1.The results showed that the oyster antialcoholism product has excellent antialcoholism effects.