Study On Preparation And Properties Of Sea Cucumber(stichopus Japonicas) Intestines And Gonads Enzymatic Hydrolyate

China is the largest country in sea cucumber products breeding, processing and consumption aspects. In the process of sea cucumber processing, a large amount of by-products such as sea cucumber intestines and gonads are produced. These by-products have a high nutritional value, which can cause a waste of resources and environmental pollution if they are discarded. In this paper, sea cucumber intestines and gonads were adopted as material, and the enzymatic hydrolysis process of sea cucumber intestines and gonads were optimized. Combined with experimental data, sensory evaluation, solubility, emulsifying ability, polysaccharide content and antioxidant activity of different enzymatic hydrolysates were analyzed, and optimum enzyme solution for deodorization treatment was selected. The main results were as follows:(1) The contents of protein in the intestines and gonads were 52.57% and 59.77% respectively, and the crude fat content were 15.98% and 8.41%, respectively, and sea cucumber by-products showed a high value of utilization; Trace elements detection results showed that the chromium(Cr) content was slightly higher than the limits standard set by national food safety standard(2.0mg/kg). Lead was not detected and other trace elements content s were within the normal range.(2) When the degree of hydrolysis(DH) was chosen as the index, single factor and orthogonal experiments were carried out to get optimum enzyme hydrolysis process. The results showed that the optimum enzyme hydrolysis process of sea cucumber intestines was as follow: intestine to liquid ratio(M/V) of 1:10. Total enzyme addition was 3.0%, the ratio of neutral protease and papain was 2:1. The enzyme hydrolysis time was 180 min, and the enzymatic hydrolysis temperature was 50℃. 2% flavor protease was added late, the enzymatic hydrolysis time was set for 90 min, and the temperature was controled at 55℃. Under this condition, the degree of hydrolysis was 63.0%. The results showed that the optimum enzyme hydrolysis process of sea cucumber gonads was as follow: intestine to liquid ratio(M/V) was 1:10. The pre enzyme of papain was 3.0%, the enzymatic hydrolysis time was 180 min, and the enzymatic hydrolysis temperature was controled at 60℃. In the later period, the amount of flavor protease was 2%, the enzymatic hydrolysi time lasted for 90 min, and the enzymatic hydrolysi temperature was controlled at 55℃.Under this condition, the degree of hydrolysis was 64.1%.(3) The enzymatic hydrolysates were analyzed by sensory evaluation, solubility, emulsifying ability, sugar content and antioxidant activity. The comprehensive evaluation reasults showed that the sea cucumber intestines and gonads was combined with the optimal condition for enzymatic hydrolysis, the comprehensive evaluation reasult was the best.(4) When the deodorization rate was chosen as the index, the results showed that the best deodorization condition of sea cucumber intestines was the proportion of macroporous resin and enzymatic hydrolysate was determined by 1:10, the deodorization time lasted for 60 min, and the deodorization temperature was controled at 30℃; the best deodorization condition of sea cucumber gonads was the proportion of macroporous resin and enzymatic hydrolysate was 1:10, the deodorization time lasted for 150 min, and the deodorization temperature was controled at 20℃.