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| Optimization of Process Parameters for Enzymatic Hydrolysis of Silky Fowl Meat |
| CHEN Hai-yan;YANG Liu;HU Tie-jun;ZHANG Feng-kuan;YOU Li-xin |
| Changchun University of Science and Technology, Changchun 130600, China |
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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.
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2014, Vol. 28 
