Optimizing hydrolization conditions of scallop brim protein by proteases
Li Aifen1, Sun Zuli2, Chen Min2, Wu Cunzhe2, Zhou Baicheng3
1. Research Center of Hydrobiology, Jinan University, Guangzhou 510632; 2. Department of Biochemistry, Yantai University, Yantai 264005; 3. Institute of Oceanology, Chinese Academy of Science, Qingdao 266071
The contents of the nutritional component in scallop brim were analyzed and hydrolyzed by the neutral proteases produced by the strains of Bacillus subtilis ASI.398. The content of protein in scallop brim was about 67.6% in dry weight. Then the four factors influencing the degree of hydrolysis were investigated and the optimal conditions of hydrolyzing proteins were obtained. The temperature of hydrolysis was 50℃, concentrations of neutral proteases and base material were 0.5%(250 U·ml-1) and 6% respectively, hydrolysis time was 3 h.
