The Effect of Ultrasound Pretreatment on the Hydrolysis Degree of Oyster Protein
To improve the hydrolysis degree of oyster protease hydrolysate,ultrasound was used for pretreatment of oysters,and then neutral protease was used for hydrolysis.On the basis of single factor analysis,the response surface methodology was used to optimize the process parameters of ultrasonic treatment,including ultrasonic power,ultrasonic time,ultrasonic temperature,and material liquid mass ratio.It was found that under the same enzymatic hydrolysis condition,the hydrolysis degree of oyster protein was effectively improved after ultrasonic treatment.The results showed that the optimal process parameters for pre-treatment before ultrasound were ultrasound power of 370 W,ultrasound time of 35 min,ultrasound temperature of 55 ℃,material to liquid mass ratio of 1∶8,and enzymatic hydrolysis using neutral protease.The hydrolysis degree reached 32.15％,which was 12.02％higher than that of the untreated oyster solution.
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