Study on Enzymolysis Technology of Pork Femur Bone

Abstract

Abstract: Enzymolysis effects of papain, neutral protease and trypsin on pork femur bone were compared, and effects of enzyme concentration, substrate concentration, enzymatic hydrolysis temperature, time and pH on the degree of hydrolysis (DH) and total nitrogen recovery for the optimal protease were also discussed. The results showed that trypsin is the optimal protease to hydrolyze pork femur bone, and its best hydrolysis parameters are time 5 h, temperature 60 ℃, pH 8, enzyme concentration 5000 U/g raw material and substrate concentration 1:5.

Key words: pork femur bone, trypsin, enzymatic hydrolysis

XU Xiong, LIU Yan-Xia, ZHAO Gai-Ming, SUN Wei-Qiang, ZHANG Chun-Hui, CAI Gen-Wang. Study on Enzymolysis Technology of Pork Femur Bone[J]. FOOD SCIENCE, 2008, 29(9): 281-284.

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Study on Enzymolysis Technology of Pork Femur Bone

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