Abstract:

In order to protect the thermalsensitive substances in Japanese scallop hydrolysate like amino acids from spray drying caused damage, three food additives, namely β-cyclodextrin, modified starch and CMC were used to embed these substances. Japanese scallop meat was homogenized and added with neutral protease and papain for hydrolysis. The hydrolysate was then added with different amounts of the three food additives and subjected to spray drying in order to deal with the effects of their amounts on the retention ratio of amino acids in dried Japanese scallop powder. The results showed that when inlet temperature of 125 ℃, outlet temperature of 80 ℃ and ventilation flow rate of 0.9 m3/ min were used for the spray drying of Japanese scallop hydrolysate, the presence of 25.61% β-cyclodextrin, 25.52% modified starch and 2.96% CMC gave a retention ratio of amino acids of 56.43%, 18.81% higher than that in their absence. Box-Benhnken central composite experimental design was used to provide experimental data for setting up a regression model describing the relationship between the retention ratio of amino acids and the amounts of these three food additives, and response surface analysis was carried out to measure the interactive effects of the three independent variables on the dependent variable. The regression model proved reliable in predicting the retention ratio of amino acids.

Key words: Japanese scallop powder, food additives, the retention ratio of amino acids, response surface methodology