Preparation of silver carp protein powder by enzymatic hydrolysis and spray drying

Silver carp protein powder was prepared by enzymatic hydrolysis and spray drying.The effect on different temperature, papain dosage, hydrolysis time, substrate concentration and pH on the degree of hydrolysis of silver carp protein were determined.And the effects of the conditions of spray drying on the physicochemical properties and water-soluble properties of the protein powder were studied.The results showed that the optimum conditions of hydrolysis by papain were temperature 50℃, enzyme dosages 4000U /g protein, hydrolysis pH6.5, hydrolysis time 4h.The degree of hydrolysis was as high as 29.82% .The hydrolysate was concentrated to 25% ～30% and it was dried to protein powder by spray drying which operating conditions were inlet air temperature 170～180℃ and outlet air temperature 80～90℃.The content of which the relative molecular weight were below 1000 accounted for 90.90%.The solubility of the fish protein powder was 98.52% .The product with high nutritional value and water - soluble properties were thus potential protein functional food ingredients.