FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10 ): 151-154.doi: 10.7506/spkx1002-6630-201010030

• Processing Technology • Previous Articles     Next Articles

Optimization of Bi-enzymatic Hydrolysis of Duck Plasma Proteins for Production of Small Peptides

LIU Cheng-mei1,2,WU Bei1,ZHONG Ye-jun1,2,LIU Wei1,YANG Shui-bing1,YIN Man1   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China ;
    2. Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
  • Received:2009-12-22 Online:2010-05-15 Published:2010-12-29


Response surface analysis based on a 3-variable, 5-level quadratic orthogonal rotation combination design was employed to investigate the optimal conditions for the bi-enzymatic hydrolysis with Neutrase and Flavourzyme of duck plasma proteins for the production of small peptides. In the optimization, a mathematical model describing the degree of hydrolysis of duck plasma proteins as a function of pH and hydrolysis temperature and time was established. Variance and confidence analyses demonstrated satisfactory fitting degree of the model (Root MSE = 0.488768). The optimal values of pH and hydrolysis temperature and time were determined through data analysis using SAS software to be 7.1, 50.5 ℃ and 4.8 h. The small peptides obtained under such conditions had no unpleasant smell and exhibited a slight taste, 798.5 nm average particle size, 0.82634 m2/g s specific surface area, - 8.63 mV Zeta potential, 0.4388 g/g water absorption ability and 8.323 mL/g oil adsorption ability.

Key words: duck plasma, Neutrase, Flavourzyme, enzymolysis, response surface methodology

CLC Number: