Optimization of the Enzymatic Hydrolysis of Keratin via Response Surface Method

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 396-399.

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Optimization of the Enzymatic Hydrolysis of Keratin via Response Surface Method

ZHANG Xian, Gao-Xin, Yang-De-Yu, Chang-Chun-Ran, CUI Yi

1.Department of Chemical Engineering,Northwest University,Xia’n 710069, China; 2.Department of Chemistry,Northwest University, Xia’n 710069, China

Online:2006-10-15 Published:2011-11-16

Abstract

Abstract: To study and analyze the extraction of keratin from egg-shell membrane. On the base of the single factor experiments and the Box-Benhnken design, the desired conditions of extraction of keratin are concluded. They are 64℃ of the temperature, 4.6% of the enzyme dosage, 2.2 hours of the total reaction time, 9.3of pH. Our present results showing that the yield of keratin was 38.0% and the content of keratin was 76.87% under the above-mentioned conditions.

Key words: egg-shell membrane, enzymatic hydrolysis, extracting conditions, response surface method(RSM)

ZHANG Xian, Gao-Xin, Yang-De-Yu, Chang-Chun-Ran, CUI Yi. Optimization of the Enzymatic Hydrolysis of Keratin via Response Surface Method[J]. FOOD SCIENCE, 2006, 27(10): 396-399.

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Optimization of the Enzymatic Hydrolysis of Keratin via Response Surface Method

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