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<p>As a nutritious marine organism with considerable medicinal value, the sea cucumber faces several challenges in the production of its peptide products, including difficulties in targeted enzymatic hydrolysis, a strong fishy odor, and poor product stability. This study utilized Russian polar sea cucumber as the raw material and successfully prepared sea cucumber peptides through stepwise hydrolysis using neutral protease and papain, optimizing the hydrolysis conditions in the process. Additionally, by screening probiotic strains and optimizing fermentation conditions, we effectively reduced the fishy odor of the sea cucumber peptides while imparting floral and fruity aromas along with a sense of fermented freshness. Analysis of the processed sea cucumber peptide powder demonstrated high protein content and excellent properties in water absorption, oil absorption, and emulsification. Furthermore, our research indicated that sea cucumber peptide powder processed using freeze-drying technology exhibited superior microstructural characteristics compared to that processed by spray drying technology. This study establishes a solid scientific foundation for the industrial production of sea cucumber peptides.</p> Graphical Abstract <p></p>

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Probiotic Fermentation Combined with Dual Enzyme Hydrolysis Improves the Flavor and Processing Characteristics of Sea Cucumber Peptides

  • 期刊论文

  • 发表日期：

    2025年10月10日

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  • Shuliang Wu,
  • Gengxiao Han,
  • Guoxing Chen,
  • Wenjie Sui,
  • Yan Jin,
  • Min Zhang,
  • Tao Wu

摘要

As a nutritious marine organism with considerable medicinal value, the sea cucumber faces several challenges in the production of its peptide products, including difficulties in targeted enzymatic hydrolysis, a strong fishy odor, and poor product stability. This study utilized Russian polar sea cucumber as the raw material and successfully prepared sea cucumber peptides through stepwise hydrolysis using neutral protease and papain, optimizing the hydrolysis conditions in the process. Additionally, by screening probiotic strains and optimizing fermentation conditions, we effectively reduced the fishy odor of the sea cucumber peptides while imparting floral and fruity aromas along with a sense of fermented freshness. Analysis of the processed sea cucumber peptide powder demonstrated high protein content and excellent properties in water absorption, oil absorption, and emulsification. Furthermore, our research indicated that sea cucumber peptide powder processed using freeze-drying technology exhibited superior microstructural characteristics compared to that processed by spray drying technology. This study establishes a solid scientific foundation for the industrial production of sea cucumber peptides.

Graphical Abstract