Abstract:

In order to obtain better precursor of meat flavors, chicken protein was hydrolyzed by compound proteases to produce active peptides. The effect of hydrolysis temperature, pH, liquid-solid ratio and hydrolysis time on hydrolysis degree was explored to optimize the hydrolysis conditions of chicken protein through Box-Benhnken response surface analysis on the basis of single-factor experiments.The optimal hydrolysis temperature, pH, liquid/solid ratio and hydrolysis time were found to be 51.13 ℃, 6.99, 2.85:1 and 5.22 h, respectively. Under these optimal hydrolysis conditions, the predicted hydrolysis degree was 35.22%, which was consistent with the average of three replicates of (35.09 ± 0.51)% obtained in the validation experiments.

Key words: chicken protein, enzymatic hydrolysis, response surface methodology, optimization