Abstract：This study reports the optimal process parameters for enzymatic hydrolysis of silky fowl meat. The main factors affecting hydrolysis efficiency were identified by single-factor design and optimized by using a five-factor, three-level orthogonal array design as follows: 42℃, pH 7.4, a hydrolysis time of 11 h, a ratio of enzyme to substrate of 7 000 U/g and a substrate concentration of 9%. The hydrolysis rate under the optimized conditions surpassed 23%, and total amino acid concentration of the hydrolsate was 40.643 mg/mL. This enzymatic hydrolysis will hopefully lay the technical basis for value-added utilization of silky fowl.
2014, Vol. 28 
