Enzymatic Hydrolysis of Dried Shrimps

doi:10.7506/spkx1002-6630-200924010

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 62-64.doi: 10.7506/spkx1002-6630-200924010

Previous Articles Next Articles

Enzymatic Hydrolysis of Dried Shrimps

LI Hai-bin，SI Hua-jing，MOU Hong-sheng

School of Architecture, Environment and Food Engineering, Guangzhou City Polytechnic, Guangzhou 510405, China

Received:2009-08-15 Online:2009-12-15 Published:2010-12-29
Contact: LI Hai-bin， E-mail:haibinli2000@sohu.com

Abstract

Abstract:

In this study, the optimal condition for enzymatic hydrolysis of dried shrimps was investigated based on the analysis of amino nitrogen in hydrolysates. Results indicated that the optimal condition was 4:1 of liquid-material ratio, 0.4% enzyme amount, reaction at 60 ℃ for 4 h. Amino nitrogen content in hydrolysates was up to 2.60% under this optimal hydrolysis condition. The final product exhibited attractive flavor from shrimps.

Key words: dried shrimp, enzymatic hydrolysis, compound protease

CLC Number:

TQ936.16

LI Hai-bin，SI Hua-jing，MOU Hong-sheng. Enzymatic Hydrolysis of Dried Shrimps[J]. FOOD SCIENCE, 2009, 30(24 ): 62-64.

[1]	WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate [J]. FOOD SCIENCE, 2021, 42(15): 329-336.
[2]	HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang. Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran [J]. FOOD SCIENCE, 2020, 41(6): 43-50.
[3]	CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang. Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu [J]. FOOD SCIENCE, 2020, 41(5): 23-30.
[4]	SU Na, YI Li, Jirimutu. Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein [J]. FOOD SCIENCE, 2020, 41(22): 148-157.
[5]	SU Na, Jirimutu, YI Li. Recent Progress in Biological Functions of Camel Milk Peptides [J]. FOOD SCIENCE, 2020, 41(21): 321-329.
[6]	LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili. Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates [J]. FOOD SCIENCE, 2020, 41(2): 133-140.
[7]	LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin. Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus [J]. FOOD SCIENCE, 2020, 41(10): 198-205.
[8]	LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang. Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates [J]. FOOD SCIENCE, 2019, 40(8): 225-234.
[9]	YE Shengwang, YANG Zuisu, LI Wei, TANG Yunping, HUANG Fangfang, ZHANG Xiaojun, YU Fangmiao, DING Guofang. Immunomodulatory Effects of Peptides from Enzymatic Hydrolysate of Cyclina sinensis on RAW264.7 Macrophages [J]. FOOD SCIENCE, 2019, 40(7): 185-191.
[10]	FAN Linlin, WANG Ying, CHENG Xianling, GAO Peng, ZHOU Jianzhong. Ultrasonic-Assisted Enzymatic Hydrolysis of Blackberry Juice and Synergistic Effect [J]. FOOD SCIENCE, 2019, 40(6): 304-311.
[11]	TANG Xiao, SUN Yangying, JIANG Xueting, PAN Daodong, ZHENG Lanting, CAO Jinxuan. Comparative Analysis of Flavor Peptides Prepared by Enzymatic Hydrolysis of Goose Meat with Different Proteases [J]. FOOD SCIENCE, 2019, 40(22): 141-146.
[12]	ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang. Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang [J]. FOOD SCIENCE, 2019, 40(14): 312-322.
[13]	XU Rui, XU Xiaodong, SONG Ze, JIA Qian, FENG Tao, SONG Shiqing. Effects of Different Extraction Methods on the Release of Flavor Substances from Grifola frondosa [J]. FOOD SCIENCE, 2019, 40(11): 88-94.
[14]	ZHANG Yaru, YAN Haiqiang, YANG Zuisu, YU Fangmiao, DING Guofang, GONG Jianfang. Enzymatic Preparation of Peptide from Cyclina sinensis Proteins and Its Inhibitory Activity toward Prostate Cancer DU-145 Cells [J]. FOOD SCIENCE, 2019, 40(11): 167-174.
[15]	ZHENG Yuanyuan, JING Jing, WANG Zhenyu, PENG Fangshuai. Isolation, Purification and in Vitro Antioxidant and in Vivo Antifatigue Activity of a Peptide Derived from Pine Nut Kernels (Pinus koraiensis Sieb. et Zucc.) [J]. FOOD SCIENCE, 2019, 40(1): 143-148.

Enzymatic Hydrolysis of Dried Shrimps

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments