Food and Fermentation Industries >

2022 , Vol. 48 >Issue 24: 46 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033422

Study on the processing of hydrolyzed protein powder from the leftover of hairy crab

  • WU Jieru ,
  • REN Junlong ,
  • HE Binguo ,
  • LIN Junyu ,
  • YU Lingyin ,
  • TANG Xue ,
  • XU Gangchun ,
  • LU Naiyan
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  • 1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China)

Received date: 2022-08-24

  Revised date: 2022-09-06

  Online published: 2023-01-06

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Abstract

Hairy crab leftovers are surplus materials produced by processing hairy crab products (such as spicy crab and crab roe sauce), most of which are crab legs. These leftovers contain not only a large amount of protein but also trace elements and minerals. If the leftovers are put into the environment as waste, it is easy to deteriorate and cause a series of environmental problems. In this paper, hairy crab legs were hydrolyzed as the raw material. The optimum hydrolysis process was determined by screening different enzymes and optimizing different hydrolysis conditions. Finally, the hydrolyzed protein powder was obtained by freeze-drying. Results showed that alkaline protease had the best hydrolysis effect under the optimal conditions, which were the temperature of 50 ℃, pH=7, feed liquid ratio of 18%, enzyme dosage of 1 500 U/g, and enzymatic hydrolysis time of 3.5 h. The amino acid content of hydrolyzed protein powder was 66.85 g/100g, the flavor amino acid was as high as 26.15 g/100g, and the peptide with molecular weight <1 000 Da accounted for 89.61%. The above results showed that the hydrolyzed protein powder was rich in human essential amino acids and small molecular polypeptides, which were easy to absorb and high in nutritional value.

Key words： hairy crab; leftovers; protein powder; enzymatic hydrolysis; amino acid

Cite this article

WU Jieru , REN Junlong , HE Binguo , LIN Junyu , YU Lingyin , TANG Xue , XU Gangchun , LU Naiyan . Study on the processing of hydrolyzed protein powder from the leftover of hairy crab[J]. Food and Fermentation Industries, 2022 , 48(24) : 46 -51 . DOI: 10.13995/j.cnki.11-1802/ts.033422

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