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| Preparation and Nutritional Composition Analysis of Enzymatic Hydrolysates from Silver Carp Frame |
| MENG Chang-wei，LU Jian-feng，XUE Lian，GONG Zi-hui，LIN Lin，YE Ying-wang，JIANG Shao-tong |
| College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract The purpose of this study was to optimize the hydrolysis of silver carp frame by flavourzyme and analyze the nutritional composition of resultant enzymatic hydrolysates. Five process conditions including pH, temperature, material-to- liquid ratio, enzyme dosage hydrolysis time were optimized by Box-Behnken experimental design combined with response surface methodology to be 7.59, 44.9 ℃, 30：100 （g/mL）, 4.02% and 5 h, respectively. Under the optimized conditions, the degree of hydrolysis was 26.17%. The obtained hydrolysate was rich in amino acids and mineral elements, indicating its highly edible and nutritional value.
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2011, Vol. 25 
