Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 201 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033502

Preparation of umami enzymatic hydrolysate from squid processing by-products by stepwise dual-enzymatic hydrolysis

  • ZHANG Xiuzheng ,
  • LIANG Zhenlu ,
  • PEI Jiwei ,
  • CAO Yanfeng ,
  • CHEN Na ,
  • LIU Haimei ,
  • ZHAO Qin
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  • (School of Food Engineering, Ludong University, Yantai 264025, China)

Received date: 2022-09-01

  Revised date: 2022-10-23

  Online published: 2023-08-31

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Abstract

In order to prepare the umami enzymatic hydrolysate from squid processing by-products, the stepwise dual-enzymatic conditions of AP-200A alkaline protease and FF106 flavor protease were studied by single factor and orthogonal optimization experiments. The flavor, free amino acid composition, and the molecular weight distribution of enzymatic hydrolysate were measured through sensory evaluation, automatic amino acid analyzer, and high-performance liquid chromatography, respectively, for the exploring of flavor mechanism. The results showed that under the condition of liquid-material ratio of 1∶5 (g∶mL), the optimal enzymatic hydrolysis conditions of AP-200A were as follows: enzyme dosage 2 000 U/g, 7 h, pH 8.5, and 55 ℃. The optimum hydrolysis conditions of FF106 were as follows: enzyme dosage 1.25%, 9 h, pH 6.5, and 55 ℃. Under above conditions, the degree of hydrolysis could reach 33.90%. The finished enzymatic hydrolysate owned an umami flavor with a typical squid characteristic, with sweet and umami amino acids account for 51.37%, which was significantly higher than that of the first step. The main distribution of the molecular weight of enzymatic hydrolysate was below 1 000 Da, indicating the existence of umami peptides. This study provides the theoretical basis and technical approach for the high value utilization of squid processing by-products and the development of seafood seasoning.

Key words： squid by-products; two step enzymatic hydrolysis; process optimization; degree of hydrolysis; free amino acids; molecular weight distribution

Cite this article

ZHANG Xiuzheng , LIANG Zhenlu , PEI Jiwei , CAO Yanfeng , CHEN Na , LIU Haimei , ZHAO Qin . Preparation of umami enzymatic hydrolysate from squid processing by-products by stepwise dual-enzymatic hydrolysis[J]. Food and Fermentation Industries, 2023 , 49(15) : 201 -207 . DOI: 10.13995/j.cnki.11-1802/ts.033502

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