Optimization of enzymatic hydrolysis process of Yunnan Wuding chicken breast meat by response surface methodology

SONG Wu-gang; WANG Gui-ying; CHENG Zhi-bin; GU Da-hai; XU Zhi-qiang; ZHU Ren-jun; LIAO Guo-zhou

doi:10.13386/j.issn1002-0306.2017.18.020

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Science and Technology of Food Industry > 2017 > (18): 99-104. > DOI: 10.13386/j.issn1002-0306.2017.18.020

SONG Wu-gang, WANG Gui-ying, CHENG Zhi-bin, GU Da-hai, XU Zhi-qiang, ZHU Ren-jun, LIAO Guo-zhou. Optimization of enzymatic hydrolysis process of Yunnan Wuding chicken breast meat by response surface methodology[J]. Science and Technology of Food Industry, 2017, (18): 99-104. DOI: 10.13386/j.issn1002-0306.2017.18.020

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Optimization of enzymatic hydrolysis process of Yunnan Wuding chicken breast meat by response surface methodology

College of Food Science and Technology, Yunnan Agricultural University
Livestock Product Processing Engineering and Technology Research Center of Yunnan Provine, Yunnan Agricultural University

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Received Date: February 06, 2017

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Abstract

The 150 days old castrated hen breasts in Yunnan Wuding were used as material, the degree of hydrolysis ( DH) was analyzed, based on the results of the single-factor tests, the optimal hydrolysis condition for chicken breast hydrolyzed by papain and neutral protease was obtained through the Box-Behnken methodology.The results showed that the model was highly significant ( p < 0.0001) , and the lack of fit was not significant ( p = 0.1441 > 0.05) , R²= 0.9919, R_adj²= 0.9815. The optimal enzymolysising process was as follows: papain and neutral protease were mixed and added at the same time, papain and neutral protease was 0.27% and 0.13% respectively, temperature 54.3 ℃, p H6.8, after 5 h under the above reaction conditions, the DH reached 36.03% ± 0.31%, agreed with the predicted value 36.26%. Therefore, the model has a good fit result and provides reference for practical application.
- Wuding chicken,
- chicken breast,
- degree of hydrolysis

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