Optimization of enzymatic hydrolysis of water-boiled salted chicken marinade and analysis of amino acid composition

In order to solve the problem of comprehensive utilization of water-boiled salted chicken marinade. Research was carried out in the enzymatic hydrolysis process of the water-boiled salted chicken marinade marinated 7 times using compound proteinase. The effects of enzyme dosage, enzymatic hydrolysis temperature, time and pH on the degree of hydrolysis were investigated, the enzymatic hydrolysis process of the marinade was optimized by response surface method and the amino acid composition of the hydrolyzed marinade was analyzed. The results showed that the optimal process of enzymatic hydrolysis of the marinade were enzyme dosage 12000 U, enzymatic hydrolysis temperature 48℃, time 6 h, pH7.6.Under these conditions, the degree of hydrolysis of marinade was 14.73%. The species of free amino acids in the hydrolyzed marinade reached 30 kinds, which contained flavor amino acids, drug-effective amino acids and eight kinds of essential amino acids. Compared with the original marinade, five amino acids were added, the total amino content increased by 3.67 times and the essential amino acid content increased by 9.56 times in the hydrolyzed marinade. It also indicated that the enzymatic hydrolysis process enriches the amino acid composition of the hydrolyzate of water-boiled salted chicken marinade and provides the theoretical for its recycling.