Study on the hydrolyzing technologies of basic flavoring materials from Parastichopus californicus

Taken Parastichopus californicus as raw materials,the technologies for hydrolyzing sea cucumber were optimized.The approximate compositions of the raw materials were analyzed. The results showed that the protein content was 73.33%. The lipid content was 0.97%. The ash content was 23.85%. The mucopolysaccharide content was 1.68%.The enzymes used in the experiment were the bacillus subtilis neutral proteinase and the flavourzyme.The technologies for hydrolyzing the sea cucumber were as the hydrolyzing temperature 55 ℃,p H 7.5,the material to liquid ratio 1∶ 5( g / m L),the hydrolyzing time 3 h,the amount of enzymes 1.05%.The peptide content of enzymatic hydrolysis at the optimal conditions was 13.99%.The polypeptide molecular weight distribution of their hydrolyzing products were estimated by Sephadex G- 50,which indicated that the distribution of Parastichopus californicus was among 1133~129457 u.