Compound enzyme preparation and application thereof in field of shrimp enzymolysis processing

Abstract

The invention relates to the technical field of enzyme preparation application, and particularly provides a compound enzyme preparation and application thereof in the field of shrimp enzymolysis processing. Through the synergistic effect of neutral protease, papain, chitinase, NSP enzyme and monocalcium phosphate, the compound enzyme preparation can efficiently enzymatically hydrolyze shrimp raw materials, increases the content of digestible and absorbable proteins such as small peptides and amino acids and the content of chitosan oligosaccharide, helps to improve the palatability of processedshrimp products, and has wide application prospect.

Description

technical field [0001] The invention relates to the technical field of enzyme preparation application, in particular to a compound enzyme preparation and its application in the field of shrimp enzymolysis processing. [0002] technical background [0003] Shrimp is the most representative industry in the aquatic industry. It is currently the main traded aquatic product in the world and ranks first in the global aquatic product trade volume. At present, the breeding, processing and trade of shrimp products are developing rapidly, and have become my country's aquatic products. A very important high-value product in the industry. The nutritional value of shrimp is very high. Not only can it be directly eaten by humans, but it can also be processed into shrimps, dried shrimps, shrimp powder, shrimp paste, shrimp paste and other forms to enrich people's lives. [0004] With the improvement of people's quality of life, the consumption of shrimp is also increasing day by day. Shrimp...

AI Technical Summary

Problems solved by technology

Process low-value shrimp and shrimp processing by-products into shrimp paste, enzymatic shrimp paste, etc. through enzymatic hydrolysis. The macromolecular substances in the raw materials are degraded into small peptide molecules that are easily absorbed and utilized, rich in enzymes and acids, etc. Bioactive factors, the quality has been improved, the nutritional value has been improved, and special flavor substances can be produced to improve the flavor of the material; enzymatic processing technology enzymatically hydrolyzes shrimp and shrimp by-products to produce enzymatic shrimp paste, etc., for its high nutritional value It has been widely used in the feed industry because of the food-attracting effect of flavor and flavor, but some problems have also emerged. The enzyme is used only, and the enzymatic hydrolysis efficiency is not high, resulting in high cost; the existing process of enzymatic hydrolysis production mostly uses protease, and shrimp shell It is mainly composed of protein, chitin and minerals. Protein accounts for about 30% of the dry weight, and chitin accounts for 25% to 50%. Although protease can degrade part of the protein into small peptides and amino acids, it does not There is no direct effect, and the enzymatic hydrolysis efficiency will be affected when enzymatically hydrolyzing shrimp shells. Increasing the amount of enzyme or enzymatic hydrolysis time will increase the cost

Chitin is a component that is difficult to be directly absorbed and utilized by humans and animals. Usually, the available protein of shrimp shell powder is discounted in crude protein; at the same time, some studies have found that chitin has beneficial effects on some aquatic animals, but its absorption and utilization ability Weaker, the chitin oligosaccharides produced by the degradation of chitin are widely considered to have health effects; if the chitin in the enzymatically hydrolyzed shrimp paste is converted into chito oligosaccharides, its quality and application value will definitely be improved

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