Character study and elimination of turbidity of Acaudina molpadioides enzymatic hydrolysate

Sea cucumber is traditional restorative food in China, and the enzymatic hydrolysate of its body wall has been confirmed to have good physiological function. However, enzymatic hydrolysate prepared with low-value sea cucumber Acaudina molpadioides has significant turbidity phenomenon, which seriously affects hydrolysate quality, and is not beneficial for subsequent preparation of the efficacy composition of sea cucumber peptide and sulfated polysaccharide on the other hand. In this research, character study was carried out allusion to the Acaudina molpadioides enzymatic hydrolysate turbidity. And on this basis, method of elimination of Acaudina molpadioides enzymatic hydrolysate turbidity was established. The results showed that the turbidity material was composed of protein, lipid and ash. The surface potential was -46.3 mV, and the average particle size was 597 nm. The turbidity was mainly caused by protein and lipid. Protein was polymerized by hydrophobic interaction. The filtering of using AG-800# diatomite was the ideal method of elimination of Acaudina molpadioides enzymatic hydrolysate turbidity