Keywords

Chicken Bone Paste, Enzymatic Hydrolysis, Animal Protein Hydrolyzate, Hydrolysis

Abstract

Different proteases were used to hydrolyze chicken bones to prepare hydrolyzed animal protein (HAP). The results showed that trypsin, AS.1398 neutral protease and Alcalase had better hydrolysis effects. Through orthogonal experiments, the degree of hydrolysis was used as an indicator to determine the trypsin The optimized hydrolysis conditions are: temperature 50¡ãC, pH 8.5, enzyme to substrate ratio (E/S) 0.75%, substrate concentration 5%, hydrolysis time 60 min; AS.1398 neutral protease optimal hydrolysis The conditions are: temperature 55¡ãC, pH 7.5, E/S 3%, substrate concentration 5%, hydrolysis time 60 min; the optimal hydrolysis conditions for Alcalase enzymatic hydrolysis are: temperature 60¡ãC, pH 8.5, E/S S is 1%, substrate concentration is 5%, and hydrolysis time is 60 minutes.

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Original research done by Ni Li, Ding Xiaoyan, Chen Yanfeng, Rao Pingfan

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