Journal of Zhejiang Agricultural Sciences ›› 2025, Vol. 66 ›› Issue (10): 2450-2454.DOI: 10.16178/j.issn.0528-9017.20240382

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Study on the influence of ultrasonic technique on hydrolysis degree of blanching solution of Undaria pinnatifida

MA Guifan1(), GUO Wenxue2,*(), YAN Peiao1, WANG Renjie2, WANG Yiming3, WANG Yuan2   

  1. 1. Weihai Ocean Vocational College, Rongcheng 264300, Shandong
    2. Rongcheng Marine and Fisheries Security Emergency Command and Support Center, Rongcheng 264300, Shandong
    3. Rongcheng Marine Economic Development Center, Rongcheng 264300, Shandong
  • Received:2024-05-11 Online:2025-10-11 Published:2025-10-21

Abstract:

To effectively enhance the added value of Undaria pinnatifida, ultrasonic assisted protease was employed to hydrolyze the blanching solution of Undaria pinnatifida, and the effects of ultrasonic power, time, and temperature on the hydrolysis degree were investigated. Optimization experiments were conducted with ultrasonic power, time, and temperature as the index, and L9(34) orthogonal experimental was chosen to investigate the most suitable ultrasonic parameters. The results showed that the hydrolysis degree of Undaria pinnatifida blanching liquid was significantly (P<0.05) impacted by ultrasonic power, time, and temperature in the single factor experiment. The hydrolysis degree of Undaria pinnatifida blanching liquid was significantly impacted by ultrasonic temperature in the orthogonal experiment. Above all, the optimal ultrasonic pretreatment conditions were ultrasonic power of 70 W, ultrasonic time of 30 min, and ultrasonic temperature of 55 ℃, resulting in a hydrolysis degree of 8.94%.

Key words: Undaria pinnatifida, blanching solution, ultrasonic, hydrolysis degree

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