[Enzymatic production of oral nutritional liquid from oyster].
OBJECTIVE
To prepare an oral nutritional liquid for protecting liver and antialcoholic from defatted oyster powder.


METHODS
The orthogonal design was used to determine the optimal enzymatic hydrolytic condition and the enzymolysis liquid from oyster was deodorized and seasoned.


RESULTS
The optimum hydrolytic conditions were determined as follows: defatted oyster powder added concentration of 2%, ratio of enzyme to base material 10%, enzymatic hydrolytic time 90 min, temperature 50 degrees C, pH 6.2. The content of glycogen, crude protein and amino acids in the oral nutritional liquid were 461 mg/100 mL, 381 mg/100 mL and 294.5 mg/100 mL, respectively.


CONCLUSIONS
The processing conditions are stable and reliable and can be used to provide reference for further pilot scale production.
Dang
Jian-Zhang
JZ
Applied Biological Department of Shenzhen Polytechnic College, Shenzhen 518055, China. djzmail@sina.com
Ning
Chao-Mei
CM
Wen
Min
M
D000284:Administration, Oral; D000437:Alcoholism / Q000517:prevention & control*; D000596:Amino Acids / Q000032:analysis; D000818:Animals; D006003:Glycogen / Q000032:analysis; D006868:Hydrolysis; D008419:Materia Medica / Q000737:chemistry* / Q000302:isolation & purification*; D010125:Ostreidae; D010206:Papain / Q000378:metabolism*; D011208:Powders; D013678:Technology, Pharmaceutical / Q000379:methods; D013696:Temperature
D000596:Amino Acids; D008419:Materia Medica; D011208:Powders; D006003:Glycogen; D010206:Papain