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| Optimization of Enzymatic Hydrolysis Processing for Preparing Flavour Peptide from Bovine Bone |
| SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei |
| China Meat Research Center, Beijing 100068) |
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Abstract Abstract: There are abundant animal bones in China, but the utilization level is not high. Use animal bones as raw material to preparing flavour peptide and developing compound condiment by controlled-enzymatic hydrolysis technology have advantages such as low price of materials, high nutritional value and high added value. There is a huge potential market, development prospects is good. This study used bovine bone as material, through custom design function of JMP software, investigated the effects of pressure, temperature and processing time on the preparation of flavour peptide from bovine bone by Alacase, Protamex and Flavourzyme. The mathematical model was established and optimized the enzymatic hydrolysis process parameters. Sensory evaluation of enzymolysis liquid showed that elevated any of bone-water ratio, enzyme-bone ratio and the degree of hydrolysis would promote release of flavour peptide from bovine bone and improve its sensory quality.
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Received: 30 June 2017
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2010, Vol. 24 
