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Abstract

Characteristics of Sea Cucumber (Stichopus japonicus) Hydrolysate using Protease

Ja sung Koo

Department of Food Industrial Engineering, Graduate School of Global Fisheries, Pukyong National University

Abstract

This study was conducted to investigate characteristics of sea cucumber hydrolysate using protease. Proximate compositions, free amino acids, amino nitrogen, chondroitin sulfate and average molecular weight of sea cucumber hydrolyate by commercial proteases were determined. Protein was the highest with 63%, followed by 24% ash, 8% carbohydrate 3% moisture and 3% oil. Amino nitrogen and chondroitin sulfate showed higher levels when sae cucumber was hydrolysed with the mixture of Neutrase and Flavourzyme. The hydrolysate contained 1,693 mg/100 g free amino acids, 1,445 mg/100 g amino nitrogen, and 12,782 mg/100 g chondroitin sulphate, and showed average molecular weight of 1,075 dalton. The optimal conditions of hydrolysis by Neutrase and Flavourzyme were investigated by using a response surface experimental design. The optimum condition of the test according to central composite design was 2% (w/w) enzymes concentration and 4 hrs reaction time, when amino nitrogen showed the highest value of 2,300 mg/100 g. In the case of chondroitin sulfate content, the optimum condition was 3% (w/w) enzymes concentration and the 6 hrs reaction time with the highest value of 2,300 mg/100 g.