Application Technology And Study On Enzymatic Hydrolysis Of Shrimp-shrimp Muscle Protein To Improve Salty

Salts give rise to one of the basic tastes and play key roles in human pHysiological balance.Adverse effects of excessive salt intake have forced the food industry to seek alternatives to reduce salt contents in foods while maintaining sufficient salty taste.This study is to develop salty peptides from enzymatically hydrolyzed shrimp proteins,aimed for type 2 diabetes and high blood pressure patients.According to the standard GB-12135-2008 sensory evaluation method,a standard curve plotting salt taste perception against salt(NaCl)concentrations was established,which was used for the salt taste evaluation of fish peptides.After several different experiments with different enzymes,different amounts of enzyme,different time and different temperatures,the best enzyme types were analyzed by the experimental data analysis,according to the different salinity values obtained under different conditions,The results showed that the final use of 0.1% papain was sampled at 30 min,60min,90 min,120min,150 min and 180 min,and the results were compared with 1% papain and neutral protease double The results showed that the salinity was the highest in 10 min,30min,60 min,90min,120 min,150min and 180 min.In both cases,the salinity was the highest,and the reaction time and the amount of enzyme in the two cases were Protein hydrolysis salinity value of the situation is also roughly the same,and are produced at 50 ? the highest degree of salinity,so the follow-up experiments to select the two groups of enzyme and enzyme species for the next step in the experiment.Since papain selectively hydrolyze hydropHobic amino acids,such as arginine and lysine,and they are also amino acids for salty peptides.In this study the protein of Parapenaeopsis harbwickii(Miers)was digested by 0.1% papain(EC 3.4.22.2),the salt perception increased from 10 to 50 mM,but 20 kDa and lower proteins remain.In order to improve the protein hydrolysis,and the salinity,1% neutral protease and papain,2.5h double enzyme hydrolysis,almost all of these proteins can be digested,salty increased from 10 to 55 mM.The experimental results show that papain and neutral protease is a synergistic combination,can be used to fully hydrolyze protein,and generate more salty peptide.The decrease of salty perception after the peak could be the results of further hydrolysisof dipeptides.These results provide an important reference for the process design of savory peptide in industry.The use of 0.1% papain monolytic hydrolysis increases the salinity from 10 mM to 50 mM,which is also likely to be affected by the 3D space of the enzyme and protein,so the oligopeptides without 3D spatial barriers will continue to degrade,resulting in a decrease in salinity The While using 1% papain and neutral protease double enzyme hydrolysis,salinity increased from 10 mM to 55 mM.This should be due to the combination of the advantages of a double enzyme,because the neutral protease is randomly hydrolyzed in any protein in any peptide bond,and papain is only selectively cut salty-related peptide,which not only help the shrimp protein to speed up the hydrolysis,Also to ensure the formation of arginine,lysine dipeptide,increased the production of more salty peptides.Of course,salty peptides need to have a certain dipeptide structure.With the protein,or peptide in-depth enzymatic hydrolysis,the dipeptide will also be hydrolyzed into a single amino acid,which is probably why the salinity drops after 2.5 hours of hydrolysis.Based on the experimental data,we can obtain the highest salinity of 0.1% papain and 1% double enzyme hydrolysis.This result is applied to the production of low salt shrimp.After orthogonal comparison,0.05 g,the enzyme solution freeze-dried powder 3g,the salinity value of the most suitable for human consumption,and the taste value is also great,so if the future production of low-salt shrimp ready-to-eat food,you can refer to such an amount,Make food for food.For the application of the lyopHilized powder,the low salt shrimp was selected for the shelf life.After the comparison and calculation of the experimental data,the elasticity of the low salt shrimp decreased with the storage time,but the hardness In the gradually increased.And the product's color,texture,shape and flavor score is also gradually reduced,the sensory rating that can accept the low degree of low salt shrimp changes.The total bacterial count and the TVB-N value were determined.Thus,the shelf life of low-salt shrimp under normal temperature storage was 3 months.