The hydrolysis of protein of Zophobas morio with neutrase

RAN Wen-bo; ZHAO Chen-xia; ZHANG Yi-nan

doi:10.13386/j.issn1002-0306.2014.24.033

RAN Wen-bo, ZHAO Chen-xia, ZHANG Yi-nan. The hydrolysis of protein of Zophobas morio with neutrase[J]. Science and Technology of Food Industry, 2014, (24): 194-197. DOI: 10.13386/j.issn1002-0306.2014.24.033

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The hydrolysis of protein of Zophobas morio with neutrase

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With non-fat zophobas morio larvae as raw material, the enzymolysising technology conditions were studied and the results evaluated by the hydrolysis rates of protein. Through single factor and orthogonal experiments, the optimum technological condition was confirmed : solid to water ratio was 1 ∶ 5, dosage of enzyme 3.0%, p H7.0, temperature 55℃ to hydrolyze 4h. The experimental results were as follows:the degree of hydrolysis of Zophobas morio protain approached 10.05% and the solution was dark reddish brown, clear and transparent.

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Science and Technology of Food Industry

The hydrolysis of protein of Zophobas morio with neutrase

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