Research of optimization of enzymatic hydrolysis of fish scale catalyzed by bromelain

doi:10.13386/j.issn1002-0306.2013.13.055

Research of optimization of enzymatic hydrolysis of fish scale catalyzed by bromelain[J]. Science and Technology of Food Industry, 2013, (13): 181-183. DOI: 10.13386/j.issn1002-0306.2013.13.055

Citation:

Research of optimization of enzymatic hydrolysis of fish scale catalyzed by bromelain[J]. Science and Technology of Food Industry, 2013, (13): 181-183. DOI: 10.13386/j.issn1002-0306.2013.13.055

Citation:

Research of optimization of enzymatic hydrolysis of fish scale catalyzed by bromelain[J]. Science and Technology of Food Industry, 2013, (13): 181-183. DOI: 10.13386/j.issn1002-0306.2013.13.055

Research of optimization of enzymatic hydrolysis of fish scale catalyzed by bromelain

Abstract

Abstract

Protein was very abundant in fish scales.More and more attention was focused on enzymatic hydrolysis. Herein, enzymatic hydrolysis process with bromelain for collagen peptides was investigated. After single factors being studied, orthogonal experiment L9 ( 34 ) was carried out to optimize the process.Based on the research works, the optimum condition was showed as follows: temperature 60℃, time 3h, enzyme amount 4% (w/w) , solid to liquid ratio 5% ( idem ) , under this conditon the degree of hydrolysis (DH) was 18.1% . The result indicates that the condition was promising for production.

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