FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 188-192.doi: 10.7506/spkx1002-6630-200924040
Previous Articles Next Articles
ZHANG Hai-xiang1,WEI Zhao-jun1,*,ZHOU Le-chun1,LIAO Ai-mei1,2
Received:
Online:
Published:
Contact:
Abstract:
Response surface methodology (RSM) was applied to optimize enzymatic hydrolysis of defatted silkworm pupa protein by commercial animal proteases. Effects of hydrolysis temperature, pH, protease amount and material-liquid ratio on the degree of hydrolysis (DH) were evaluated by single factor experiments. Results indicated that a linear relationship between hydrolysis temperature or protease amount and the degree of hydrolysis, a square effect of temperature, pH or material-liquid ratio on the degree of hydrolysis, cross-interaction of temperature and pH on the degree of hydrolysis were observed. The optimal hydrolysis condition for silkworm pupa protein was 45 ℃ of hydrolysis temperature, pH 7.56, 4.24% protease amount, and 1:29.7 of material-liquid ratio for 8 h of hydrolysis. The degree of hydrolysis of silkworm pupa protein was 48.24% under this optimal condition.
Key words: silkworm pupa protein, degree of hydrolysis, animal protease
CLC Number:
R284.1
ZHANG Hai-xiang1,WEI Zhao-jun1,*,ZHOU Le-chun1,LIAO Ai-mei1,2. Optimization of Enzymatic Hydrolysis of Defatted Silkworm Pupa by Animal Proteases[J]. FOOD SCIENCE, 2009, 30(24 ): 188-192.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-200924040
https://www.spkx.net.cn/EN/Y2009/V30/I24 /188