Optimization of enzymatic hydrolysis conditions of Boletus edulis proteins by response surface methodology

In order to improve the edible value of Boletus edulis,hydrolysis- time,hydrolysis- temperature and solid- liquid ratio were studied on the basis of single factor experiment,a central composite design( CCD) involving 17 experiments of three variables( i.e.,hydrolysis- time,hydrolysis- temperature and solid- liquid ratio) at three levels combined with response surface methodology was employed to attain the highest degree of hydrolysis( DH).When the optimal hydrolysis- time,hydrolysis- temperature and solid- liquid ratio were 5 h,50 ℃,1 ∶ 36,respectively.Under these conditions,the degree of hydrolysis was 47.37%. The hydrolysate was rich in many nutrients,and it could be used for condiment.