Enzymatic Hydrolysis of Hairtail Surimi in an Ultra-High Pressure Bioreactor

Deqing Yang,Minrui Ou,Yongsheng Wang,Rong Liu,Junjie Gu

doi:10.4236/abc.2019.96015

Deqing Yang, Minrui Ou + Show 3 more

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https://doi.org/10.4236/abc.2019.96015

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Abstract

Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50℃, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis; the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.

Highlights

Amino acids are used for a variety of applications in industry
Water content of raw material Water content in Hairtail is shown in Table 1 Total Nitrogen content of raw material Nitrogen content in Hairtail is shown in Table 2 Comparison of enzymatic hydrolysis results of Hairtail under normal pressure and ultra-high pressure It can be seen from Figure 1 that after 24 hours at 50 ̊C, the fish meat under 100 MPa high pressure gradually digested into a paste, and no deterioration occurred, while the Hairtail under normal pressure still maintained the shape of the fish, but it was obviously spoiled
The ultra-high pressure enzymatic hydrolysis process can completely eliminate the influence of spoilage bacteria, so that the enzymatic hydrolysis process can be controlled completely, In accordance with the direction of the experimental design, the solid fish protein can be hydrolyzed into water-soluble liquid amino acids

Summary

Introduction

Amino acids are used for a variety of applications in industry. The food industry is a major consumer of amino acids, in particular, glutamate, which is used as a flavor enhancer, and aspartame (aspartyl-phenylalanine-1-methyl ester) as a low-calorie artificial sweetener. Similar technology to that used for animal nutrition is employed in the human nutrition industry to alleviate symptoms of mineral deficiencies, such as anemia, by improving mineral absorption and reducing negative side effects from inorganic mineral supplementation.

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