Optimization of the Temperature and Time for the Autolysis and Enzymolysis of Perna Viridis Protein

Abstract

To determine the optimal conditions for autolysis, the autolysis of mussel (Perna viridis) protein was studied. Using P. viridis meat as the raw material and the degree of hydrolysis as the index, the effects of hydrolysis temperature and hydrolysis time, were researched. Single-factor experiments of autolysis of P. viridis were conducted, taking the degree of hydrolysis as the index. Keeping the pH, time, and solid/liquid ratio unchanged, the temperature was controlled at 30, 40, 50, 60, and 70 °C to study the effects of temperature on the autolysis of P. viridis protein. When the enzymatic hydrolysis temperature was 30 °C, the degree of protein hydrolysis was very low. The results showed that: with increasing temperature up to 50 °C, the degree of hydrolysis increased, reaching a maximum of 15.84%. Keeping the pH, temperature, and solid/liquid ratio unchanged, hydrolysis times of 2, 3, 4, 5, and 6 h were tested to determine the effect of time on the autolysis of P. viridis protein. The results showed that: hydrolysis occurred between 2 and 5 h, when the degree of hydrolysis increased from 13.62% to 15.31%, exhibiting a marked change in the extent of hydrolysis. The continuous increase in hydrolysis could be explained by the fact that P. viridis increased the amino nitrogen content in the hydrolysate via enzymatic hydrolysis and microbial degradation of endogenous enzymes. Therefore, the optimum conditions obtained in these experiments were a temperature of 50 °C, time of 5 h.