Study on Ultrasonic Extracting Process of Protease from Tilapia Viscera

Abstract

Abstract: The method of extracting process of protease, the optimum ultrasonic extracting conditions of protease from viscera of tilapia which processing waste by single factor test with the orthogonal test design were studied. The results showed that the optimum conditions of pepsin from stomach of tilapia were: pH1, 25 ℃, 60 min, ultrasonic intensity 70 W. The optimum conditions of protease from intestines of tilapia were: 35 ℃, 85min, pH 7.5, ultrasonic intensity 70 W. Further work should be carried out on the character of the enzymes and the applications.

Key words: viscera of tilapia, protease, extracting technology, ultrasonic

WU Yan-Yan, WANG Jian-He, LI Lai-Hao, ZHOU Wan-Jun, CHEN Sheng-Jun, QI Bo. Study on Ultrasonic Extracting Process of Protease from Tilapia Viscera[J]. FOOD SCIENCE, 2007, 28(7): 245-248 https://doi.org/

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Study on Ultrasonic Extracting Process of Protease from Tilapia Viscera

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