| The output of mussels in China is the first in the world, and the nutrition of mussels is rich, and it tastes delicious, especially for the raw materials of developing seasoning products. An analyzing nutritions of mussels was studied. Preparation of mussel protein hydrolysis by protease peptide seasoning, provide a reference for the deep processing of mussels.Compositional analysis showed that, the freeze-dried dry base of mussels containing ash 7.98%, crude protein 0.24%, crude fat 0.53%, total sugar 15.58%. The extraction of oil from mussels by chloroform methanol method was carried out, and the fatty acid composition of fat was analyzed. The total fatty acids of DHA and EPA were 29.29% and 20.98% respectively. The crude polysaccharide of the polysaccharide was extracted by the method of the first enzymatic hydrolysis and the alcohol precipitation. The chemical constituents of crude polysaccharide were analyzed. The results showed that the content of crude polysaccharide was 33.32%, the total sugar content was 29.10%, the content of sulfate was 30.05%, and the content of sugar was 13.31%. The composition of polysaccharide from crude polysaccharide of the polysaccharide was analyzed by HPLC-PAD-MSn. The results showed that the crude polysaccharide contained glucose, and a small amount of sugar, xylose, mannose and amino galactose.Respectively using papain, neutral protease, flavor protease, papain and neutral protease compound enzyme(enzyme activity ratio 1:1), papain and flavourzyme enzyme(enzyme activity ratio 1:1) and neutral protease and flavor protease complex enzyme(enzyme activity ratio 1:1) hydrolysis fresh mussel meat, Collecting the solution of the enzyme in the enzymatic hydrolysis solution of zeroth, 10, 20, 40, 60, 120, 180 min. The degree of hydrolysis, recovery, protein content, molecular weight distribution and amino acid composition of soluble hydrolysate were determined. The results showed that after 3 hours of hydrolysis, the free amino nitrogen content of soluble enzyme hydrolysates from high to low in order for complex enzyme 2, flavor protease, complex enzyme 3, neutral protease, papain complex enzyme 1, free amino nitrogen content respectively 35.26%, 33.08%, 31.48%, 26.25% and 25.63%, 22.14%; soluble enzyme solution recycling rate from high to low is in the order of complex enzyme 3, complex enzyme 1, neutral protease, complex enzyme 2, flavor protease, papain, the recovery rate was 75.11%, 69.23% and 65.83%, 59.87%, 58.16%, 57.32% respectively; the soluble enzyme hydrolysis of the protein content from high to low in order for papain, complex enzyme 1, complex enzyme 3, complex enzyme 2, flavor protease, neutral protease, the protein content were 80.49% and 78.36%, 75.21, 71.69%, 62.50%, 51.98%; soluble enzymatic hydrolysis in protein recovery rate from high to low in order to complex enzyme 3, flavor protease, complex enzyme 2, papain, neutral protease, complex enzyme 1, the recoveries were: 90.26% and 86.23%, 73.59%, 68.76%, 64.32%, 58.25%; the molecular weight of the peptide decreases gradually with the time of the enzyme hydrolysis, and the molecular weight of the peptide in the time of the enzyme reaches 3h is concentrated in the following 200Da; The contents of the amino acids in the enzymatic hydrolysate of the papaya proteinase 3 h were significantly higher than those of the other 5 protease enzymes.In the sensory evaluation experiment, 3 h hydrolysis of papain is full of flavor, bitter flavor is light. It is suitable for the preparation of the flavor peptide as the tool enzyme. |
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