|
|
|
| Optimization of Conditions for the Hydrolysis of Porcine Blood Protein by Trypsin |
| JIANG Xia，ZHOU Cheng，ZHANG Yu，ZHU Qiu-jin, |
| 1. College of Life Sciences, Guizhou University, Guiyang 550025, China ；
2. Food Science and Engineering Research Center, Guizhou University, Guiyang 550025, China |
|
|
|
|
Abstract Porcine blood is a good cheap source of protein. Enzymatic hydrolysate of porcine blood protein can provide plenty of reaction substrates such as small-chain peptides and amino acids for Maillard reaction. In the present study, papain, alkaline protease, neutral protease, bromelain, trypsin, flavourzyme and protamex were compared for their effectiveness in hydrolyzing porcine blood protein, and trypsin was found to be the most suitable enzyme for further studies due to the highest degree of hydrolysis （DH）. One-factor-at-a-time and orthogonal array design methods were employed to optimize process parameters for trypsin hydrolysis of porcine blood protein by. The optimal hydrolysis conditions were found to be： enzyme dosage of 0.5%, hydrolysis time of 5 h, temperature of 55 ℃, pH 8.5 and substrate concentration 7%, resulting in a DH of 38.72%.
|
|
|
|
|
|
|
|
|
|
|
2011, Vol. 25 
