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| Optimization of Enzymatic Hydrolysis of Chicken Breast Proteins by Response Surface Methodology |
| AN Panyu, ZHAO Shan, ZHANG Miao, LI Xiexin, LI Wei, WANG Xin |
| College of Food Science, Sichuan Tourism College, Chengdu 610100, China |
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Abstract The selection of various proteases and their combinations for use in the enzymatic hydrolysis of chicken breast proteins and the optimization of process conditions were carried out using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). A four-factor three-level Box-Behnken design was implemented involving protamex/papain ratio, enzyme dosage, temperature and solid/solvent ratio. The combination of protamex and papain at a ratio of 3.24:1 was selected as the best enzyme for the hydrolysis of chicken breast proteins. The optimal hydrolysis conditions were as follows: enzyme dosage 2.16%, temperature 51.29 ℃, and solid/solvent ratio 1:4.20. The predicted degree of hydrolysis under these conditions was 32.84%, which was in good agreement with the experimental value, (32.71 ± 0.51)%. The hydrolysate was very nutritious and had good sensory properties and flavor.
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2018, Vol. 32 
