Development And Application Of A Kind Of Edible Gelatin From Sea Cucumber

Sea cucumber is one of the eight precious sea food in the world, it has alwaysbeen regarded as an ideal nutritious food in our country due to its high nutritionalvalue, varieties of active ingredients. But the form of sea cucumber products in thecurrent market is quite simple, mainly in the form of dried sea cucumber salted seacucumber, ready-to-eat sea cucumber，water risen sea cucumber and so on. So thedevelopment and research of processing on sea cucumber product is of greatsignificance and has tremendous space. Acaudina Molpadioides Semper is used as theexperimental material, in the paper. Moreover, the thesis develops a kind of nutrientedible concentrated sea cucumber gelatin, and optimizes its processing method andparameters. The content and results of the research are accounted as the followings:1. The research on extraction processing of the sea cucumber gelatin andoptimization of parameters. Atmospheric pressure alkali extraction method and highpressure extraction method are adopted in the paper. For the method of atmospheriticpressure alkali extraction, the optimal conditions of pre-treatment are as followings:the sea cucumber soaked in NaOH solution of mass fraction of5g/L at the solid-liquid ratio of1:8for3h, then in HCl solution of volume fraction of0.1%for0.5h.During extraction process, extraction rate could be higher by applying isothermaltimes extraction, for optimal condition are: at the temperature of80℃, solid-liquidratio of1:6for4h for three times, then the extraction rate could reach43.29%andviscosity65.43mPa.s; the method of variable temperature extraction should be used ifboth extraction yield and viscosity are under consideration,: the sea cucumber gelatinof extraction rate of25.95%and a viscosity of83.21mPa.s can be obtained attemperature of60℃for6h in the first extraction round, at70°C for4h in the secondround, at80℃for4h in the third round.High-pressure extraction method shared the same pre-treatment condition withatmospheric pressure method, and the gelatin of extraction yield of43.3%andviscosity of50.25mPa.s can be obtained at the optimal conditions of103℃for0.5hfor three times. Compares to the extraction method of atmospheric pressure alkali, the production cycle of high pressure is shorter, and has a similar extraction yield, but lowviscosity of gelatin.2. The determination of compositions and biochemistry character of the seacucumber gelatin. The results show that the content of moisture, protein, fat, ash,collagen, polysaccharide and saponin of dried sea cucumber gelatin respectively were6.43%,70.99%,0.95%,9.72%,62.48%,11.63%and0.02%. Apart from lacking ofcystine and tryptophan, the categories of amino acids that sea cucumber gelatincontains is relatively complete. Furthermore, the essential amino acids participation ofsea cucumber gelatin is18.66%, and the amino acids participation is as high as79.43%. Metal content in the sea cucumber gelatin shows that the gelatin containsbeneficial elements, such as ferride, zinc, selenium and so on. And the metal elementscontent in the process have generally declined. Besides，harmful heavy metal in thesea cucumber gelatin, such as chromium and arsenic did not meet national standards,therefore further research needs to be conducted to remove the hazardous heavymetals. According to the infrared absorption spectrum by Fourier transform infraredspectroscopy analysis method, the characteristic absorption peaks of sea cucumbergelatin, which are Amide A, AmideⅠ, AmideⅡ and AmideⅢ, occur respectively at3436.8cm-1,1653.93cm-1,1546.23cm-1and1240.11cm-1. Furthermore, water insolublematter, PI, viscosity, transmittance and the gel concentration of sea cucumber gelatinare5.32%,5.44,70mPa·s,1.07%,6.20%.3. The development of ready-to-eat food by sea cucumber gelatin. The instantsea cucumber gelatin and nutrient sea cucumber paste are developed by applying thedeodorized sea cucumber gelatin extracted by the method of atmospheric isothermaltimes. Through the orthogonal test of the main factors affecting instant sea cucumbergelatin, ultimately the optimal formulation are determined as: the sea cucumbergelatin (25%) of100, the mixture (black sesame, walnut and red dates mixed at acertain ratio)of25, gelatin of10, white sugar of10, cooking oil of2. Multi-factorlevel orthogonal test of key process factors had been conducted for production ofnutrient sea cucumber paste, and ultimate formula for sea cucumber paste are: seacucumber gelatin (25%) of100, gelatin of15, sugar of15, citric acid of1, and thefragrant orange juice of4.. The instant food made from sea cucumber is rich innutrient, ready-to-eat and capable of supplying nourishments for bodies quickly. Thus,its development and application provided a new idea for the sea cucumber processing.