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| Enzymatic Hydrolysis of Protein Isolates f rom Mantles of Yesso Scallop Patinopecten yessoensis |
| YU Wei-wei,WANG Jing-wei,MA Yong-sheng,LIANG Shan-shan,LIU Jun-rong |
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Abstract T raditional production of protein hydrolysates from scallop mantle directly is involved in out-standing flavor and safety issues .In this paper ,protein isolates were collected from mantle of yesso scallop Patinopecten yessoensis by pH shift processing and Protamex and Flavourzyme hydrolysis .The orthogonal test revealed that the hydrolysis was affected by enzyme addition level ,temperature ,time and pH .The optimal Protamex hydrolysis process was shown to be carried out under conditions of enzyme addition at a dose of 0 .075AU/g ,5h ,pH 7 .0 ,and 55 ℃ .The microorganism species composition and density and heavy metal levels were detected in the hydrolyzed protein isolates freeze-dried .Results showed that total colony counts were 280 cfu/g ,and that Bacillus coil was not detected .It was found that heavy metals were to some extent removed in the protein hydrolysates compared with the raw mantles .The findings in-dicate that the mantle protein isolates by the enzymatic process lead to an effective solution to the food fla-vors and food safety and provide a new way to make a full use of the scallop mantles .
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Received: 25 September 2014
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