Abstract:

In order to prepare functional peptides from black chicken through immobilized trypsin hydrolysis, the optimal immobilization process for trypsin, stability of immobilized trypsin and hydrolysis of black chicken were investigated. The trypsin immobilization was conducted using sodium acetylide as the carrier and glutaraldehyde as the cross-linking agent. Results indicated that the optimal trypsin immobilization conduced at pH 7.5 and 70 ℃ with 4% sodium acetylide and 10% trypsin resulted in an activity recovery of 38.84%. A maximum amino nitrogen content of 2.18 mg/ml was achieved under optimized hydrolysis conditions, including material/liquid ratio 1:3, pH 7.5, temperature 60 ℃ and immobilized trypsin dose 10%. Immobilized trypsin still had above 50% activity after being used repeatedly 8 times.

Key words: immobilization, trypsin, black chicken, functional peptide