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KMID : 0380620090410060622
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 6 p.622 ~ p.627
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Enzymatic Hydrolysis Optimization of a Snow Crab Processing By-product
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Jang Jong-Tae
Seo Won-Ho
Baek Hyung-Hee
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Abstract
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The objectives of this study were to evaluate a protease suitable for the enzymatic hydrolysis of a snow crab processing by-product (SPB) and to optimize the hydrolysis conditions using response surface methodology (RSM). The SPB was hydrolyzed at 50oC and pH 7.0-7.2 to obtain various degree of hydrolysis (DH) using Flavourzyme at an enzyme/substrate (E/S) ratio of 3.0%. The reaction progress curve exhibited an initial fast reaction rate followed by a slowing of the rate. The DH was increased to 30% at 90 min with a final DH 32 to 36%. A central composite experimental design having three independent variables (reaction temperature, reaction time, and E/S ratio) with five levels was used to optimize the enzymatic hydrolysis conditions. Based on the DH data, the optimum reaction conditions for the enzymatic hydrolysis of the SPB were a temperature of 51.8oC, reaction time of 4 hr 45 min, and an E/S ratio of 3.8%. It was demonstrated that the enzymatic hydrolysate of SPB could be used as a flavoring agent or a source of precursors for the production of reaction flavors.
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KEYWORD
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snow crab processing by-product, enzymatic hydrolysis, flavor, response surface methodology
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