Papain-catalyzed Hydrolysis of Porcine Residues after Insulin Extraction

doi:10.7506/spkx1002-6630-200911043

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11 ): 194-196.doi: 10.7506/spkx1002-6630-200911043

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Papain-catalyzed Hydrolysis of Porcine Residues after Insulin Extraction

QIAO De-yang，GAN Dan

(Department of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140, China)

Received:2009-03-03 Online:2009-06-01 Published:2010-12-29
Contact: QIAO De-yang， E-mail:qiaodeyang@sohu.com.cn

Abstract

Abstract:

Porcine pancreatic residue, remaining after the extraction of insulin, was subjected to primary chemical component analysis and hydrolysis by papain. The results showed that the residues contained fat of 7.15%, water of 32.20%, protein of 50.49%, and ash of 5.58%. The optimal conditions of hydrolysis were as follows: after high temperature treatment for 20 min, with the ratio of solid to liquid of 0.6 and papain amount of 0.6%, hydrolysis at 55 ℃ for 8 h. Under this condition, the degree of hydrolysis was up to 41.25%.

Key words: papain, porcine reside after insulin extraction, degree of hydrolysis

CLC Number:

TQ936.1

QIAO De-yang，GAN Dan. Papain-catalyzed Hydrolysis of Porcine Residues after Insulin Extraction[J]. FOOD SCIENCE, 2009, 30(11 ): 194-196.

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Papain-catalyzed Hydrolysis of Porcine Residues after Insulin Extraction

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