Optimization of Enzymatic Hydrolysis Process of Fresh Acetes chinensis and Effect of Enzymatic Hydrolysis Conditions on Flavor
[Objective]The study aimsto screen out a protease that can be directly used and has an obvious effect on the enzymatic hydrolysis of Acetes chinensis,and to analyze the impact of varied enzymatic hydrolysis conditions on flavor,eliminating the need for pH control,thereby reducing processing costs and improving flavor,ultimately providing a theoretical basis for the utilization of enzymatic hydrolysis of A.chinensis.[Method]The Forlin-phenol method and formaldehyde titration were utilized to screen out proteases with the best enzyme activity.A process single-factor experiment was conducted considering the mass fraction of amino acid nitrogen(AAN),degree of hydrolysis(DH),and sensory score.The orthogonal assay[L9(34)]was employed to optimize the enzymatic hydrolysis process.Meteorological chromatography-ion mobility spectrometry(GC-IMS)combined with OPLS-DA was used to analyze the changes in volatile substances during the single-factor experiment.[Result]Under the condition of maintaining the original pH of fresh A.chinensis,the activity of alkaline protease was 28 435 U/g,which was determined to be the most suitable enzyme.The optimal experiment parameters were 55℃,4 hours,20%water,and 0.8%protease(227.48 U/g).The results of GC-IMS revealed that the enzymatic hydrolysis process significantly altered the odor profile of fresh A.chinensis.The gradual changes in time and temperature were the primary reasons for the odor differentiation of A.chinensis enzymatic hydrolysate.The variable importance in projection(VIP)analysis indicated that temperature primarily influenced the changes in aldehydes and alcohols,time primarily influenced the changes in esters and ketones,and the amount of enzymes and water primarily affected the changes in alcohols.[Conclusion]Alkaline protease enzymatic hydrolysis of fresh A.chinensis exhibited excellent performance,and the mass fraction of AAN was 1.11 g/100 g under the optimal process conditions.Furthermore,time and temperature of the enzymatic hydrolysis process had significant effects on the odor,which could enhance the flavor of A.chinensis.The above results showed that alkaline protease had obvious effect on the enzymatic hydrolysis of A.chinensis,and the process was simple,which had a significant improvement to the flavor of the enzymatic hydrolysate.
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