Pulsed Electric Field‐Assisted Enzymatic Extraction of Protein from Abalone (Haliotis Discus Hannai Ino) Viscera

Abstract

AbstractDifferent conditions of pulsed electric field (PEF) intensity strength, treatment time and the ratio of material to solvent of PEF‐assisted enzymatic extraction of the abalone viscera protein (AVP) were studied in the article. Optimal PEF extraction conditions were achieved (PEF intensity strength of 20 kV/cm, treatment time of 600 μs and the ratio of material to solvent of 4:1). Detailed comparison of various properties (degree of hydrolysis, nitrogen yield, hydrolysis rate, function properties) of two AVPs was investigated. Application of PEF‐assisted enzymatic extraction resulted in fully hydrolyzed, high AVP product yield and good emulsifying properties of AVP when compared to purely enzymatic extraction; however, the foaming properties and viscosity were reduced. In particular, the increase of solubility (91.54%) and the reduction of viscosity of AVP had a good effect on the improvement of solubility of spices, providing a theoretical basis for the development of abalone condiments.Practical ApplicationsThe abalone viscera protein AVP is presently extracted through enzymatic extraction. The disadvantage of this method is incomplete hydrolysis. The AVP obtained by pulsed electric field‐assisted enzymatic extraction had good hydrolysis (high solubility) and good properties (low foaming properties, viscosity and high emulsify properties). The process developed in this study could be suitable for abalone manufacturers to utilize the abalone viscera to be developed as seafood seasoning.