Optimization of Hydrolysis Conditions of Gelatin from Channel Catfish Skin

doi:10.7506/spkx1002-6630-201305033

Abstract

Abstract: Alkaline protease was used to hydrolyze gelatin from channel catfish skin. The degree of hydrolysis of gelatin was determined by UV spectrophotometry with modifications. The modified method was simple, accurate and rapid. The hydrolysis conditions of alkaline protease were optimized by one-factor-at-a-time method and orthogonal array design. The results showed that the optimum conditions for hydrolyzing gelatin with alkaline protease were obtained as follows: 4000 U/mL enzyme loading, 50 ℃, pH 9.5 and 3 h. Under the optimized conditions, the degree of hydrolysis of gelatin was 35.12%. Key words：alkaline protease；gelatin hydrolysate；UV spectrophotometry；degree of hydrolysis

Key words: alkaline protease, gelatin hydrolysate, UV spectrophotometry, degree of hydrolysis

CLC Number:

TS254.9

Lü Shun，LIN Lin*，XIANG Wei，LU Jian-feng，YE Ying-wang，JIANG Shao-tong. Optimization of Hydrolysis Conditions of Gelatin from Channel Catfish Skin[J]. FOOD SCIENCE, 2013, 34(5): 156-160.

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