Optimization of enzymatic separation process and structural characteristics of sucker ring teeth of Dosidicus gigas

In order to achieve high value utilization of processing by-products of Dosidicus gigas, and structural different enzymes was used to separate sucker ring teeth (SRT) of processing by by-products of Dosidicus gigas ot obstain the optimum enzyme. Then single factor method and response surface experiment were used to investigate the effects of important hydrolysis parameters on isolation rate of SRT. Infrared spectra (IR), scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were used to analyze the composition and structural characteristics of SRT. The results indicated that the optimum conditions for enzymatic separation of Dosidicus gigas sucker ring teeth were determined as follows, enzyme dosage of 1700 U · g^-1, enzymatic hydrolysis temperature of 43℃, and enzymatic hydrolysis time of 34 min. Under these conditions, isolation rate and protein content were 96.2% and 86.75%, respectively. IR analysis revealed that the main components of SRT was mainly composed of protein, and no contain chitin was found. The microstructure was a porous architecture composed of parallel tubular elements. Thermal stability analysis shows that SRT had a melting peak at 118.6℃ with a certain thermoplasticity. At the same time, SRT also exhibited a considerable acid and alkali resistance. The present study would provide theoretical basis and foundation for exploration and utilization of SRT. (authors)