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| Optimization of Enzyme Hydrolysis of Goose Bone-protein |
| Wang Li |
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Abstract As the polypeptide and amino acid was made by enzyme hydroloysis from goose bone protein, its nutrition value was increased.The ability of five proteinases hydrolyze protein was com- pared under the same condition.The flavoured enzyme was selected and the best pH is 7.0. Hydrolysis conditions were optimized for the flavoured enzyme by response surface method- ology (RSM).A model of the degree of hy- drolysis (DH)was proposed.Hydrolysis conditions were determined as follows: enzyme dosage of 4671 U/g,58.7℃,reaction time of 7.2h, and substrste concentration of 18.8%.It reached a maximum degree of hydrolysis of 20.8% at the optimum hydrolysis conditions.
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2007, Vol. 21 
