Abstract:

A response surface experimental design of four variables at three levels each was used to optimize the
enzymatic hydrolysis of pig bone meal (PBM) to obtain maximum degree of hydrolysis (DH). Alkaline protease was
identified as the best protease for PBM hydrolysis. The optimal hydrolysis conditions were determined as 1:20 (g/mL),
5722.25 U/g, 59.12 ℃, 7.96 and 3.19 h for solid/liquid ratio, enzyme dose, temperature, initial pH and hydrolysis time,
respectively. The predicted DH under these conditions was 17.41%, which was consistent with the actual value of 17.13%.

Key words: pig bone meal, enzymatic hydrolysis, response surface methodology, degree of hydrolysis