The study on the enzymatic hydrolysis process on chicken bone paste with double enzyme combination

Authors

DING Xiaoyan, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108, China; Budweiser InBev Investment ﹝China﹞ Co., Ltd., Wuhan, Hubei 430050, China
ZHANG Wen, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108, China
NI Li, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108, China
LIU Zhibin, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108, China

Abstract

Chicken bone contains plenty of various nutrition, however the efficiency of direct use is relatively low. The enzymatic hydrolysis with protease can significantly increase the efficiency. In the present study, an enzymatic hydrolysis process on chicken bone paste with double-enzyme combination was developed. By the orthogonal test analysis, the optimal process parameters were as follows. The amounts of the neutral protease and Flavourzyme complex flavored enzyme was 0.75% and 1.50%, respectively, and the substrate concentration was 5%, hydrolyzed at was 50 ℃ and pH 8.5 for 2.5 h. Under these conditions, degree of hydrolysis (DH) and nitrogen recovery of the hydrolysates were 37.11% and 92.5%, respectively. The hydrolysate had no significant bitter taste or strange odor, with the significant increase of the amount of the free amino acids.

Publication Date

1-28-2018

First Page

205

Last Page

208

DOI

10.13652/j.issn.1003-5788.2018.01.041

Recommended Citation

Xiaoyan, DING; Wen, ZHANG; Li, NI; and Zhibin, LIU (2018) "The study on the enzymatic hydrolysis process on chicken bone paste with double enzyme combination," Food and Machinery: Vol. 34: Iss. 1, Article 41.
DOI: 10.13652/j.issn.1003-5788.2018.01.041
Available at: https://www.ifoodmm.cn/journal/vol34/iss1/41

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