Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton

HOU Yuke; LU Yifeng; JIANG Yufei; KANG Mingli; HAN Minyi; XU Xinglian

doi:10.13386/j.issn1002-0306.2021100097

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 232-242. > DOI: 10.13386/j.issn1002-0306.2021100097

HOU Yuke, LU Yifeng, JIANG Yufei, et al. Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton[J]. Science and Technology of Food Industry, 2022, 43(9): 232−242. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100097.

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Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton

HOU Yuke^{1, 2,},
LU Yifeng^{1, 2},
JIANG Yufei³,
KANG Mingli⁴,
HAN Minyi^{1, 2, 3, ,},
XU Xinglian^{1, 2}

1.
College of Food Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
3.
Wens Food Group Co., Ltd., Yunfu 527400, China
4.
College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China

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Received Date: October 12, 2021
Available Online: March 02, 2022

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Abstract

Abstract

The basic composition and amino acid composition of hybrid broilers skeleton were determined, and the nutritional evaluation of protein was carried out. Hybrid broilers skeleton was found to be a good raw material for enzymatic hydrolysis. The optimum enzyme for hybrid broilers skeleton enzymatic hydrolysis was selected from alkaline protease, flavor protease, trypsin and compound protease. The single factor test and response surface methodology were used to optimize the technological conditions of chicken skeleton enzymatic hydrolysis. The results revealed that under the conditions of temperature 50 ℃, pH7.0 and enzyme dosage 7000 U/g for 4 h, the hydrolysis degree and nitrogen recovery were (33.54%±0.02%) and (96.20%±0.03%), respectively, which were basically consistent with the predicted values of the regression model of response surface optimization test. On this basis, the chicken skeleton hydrolysate was prepared, and the amino acid content and molecular weight distribution of peptide were detected. The proportion of peptides with molecular weight <1000 Da was the highest, reaching 83.25%. The content of essential amino acids was high, accounting for 54.27% of the total amino acids, with high nutritional value, and rich in umami amino acids. According to the TAV value of amino acid, the taste perception of samples before enzymatic hydrolysis was mainly sweet and umami, while after enzymatic hydrolysis, it was mainly bitter and umami. This investigation could provide theoretical references and data support for the high value utilization of chicken skeleton.

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