| Hydrolysis animal protein (HAP) is a new food additive obtained by bioengineering technology. Because it has high nutrition value and good solubility, contains various amino acids essential for human beings and embodies the inhesion flavor of animal material well, it could be used in various aspects, such as flavoring, health food and so on. But nowadays the study of HAP mostly uses fish and beef as protein substrate, and the reports about using table poultry to prepare HAP are few in alien. On the other hand, the table poultry is the high-quality source of Hydrolysis animal protein because of its high content of protein, delicate meat, fast grown speed and high commercial efficiency. But the variety of deep-products of table poultry is singular, and additional value of table poultry is low, which hinders the development and utilization of table poultry. Therefore, in this article, fresh table poultry was hydrolyzed as substrate,and the hydrolysis experiments which use enzyme as catalyst were studied systemically. Through the study, a new product of table poultry could be developed; a novel and effective way to utilize table poultry could be determined, and the source of table poultry in our country could be utilized sufficiently. Firstly, papain, pepsin, neutrase, bromelain, trypsin and As1398 proteinase were used to hydrolyze fresh table poultry respectively. The effects of temperature, time, enzyme amount, pH value and solid/liquid ratio on hydrolysis were studied through the method combining orthogonal and supplement trials. Through the analysis of experimental data, the optimal proteases were determined. They were papain and As1398 proteinase. And the optimum condition of papain was as follow: temperature 50℃, time 7h, enzyme amount 2.4%, pH value 7.0, liquid / solid ratio 4:1, and the degree of hydrolysis (DH) at this condition was 26.07%; the optimum condition of As1398 proteinase was as follow: temperature 55℃, time 7h, enzyme amount 3.0%, pH value 8.0, liquid / solid ratio 6:1, and the degree of hydrolysis (DH) at this condition was 58.26%. Secondly, papain and As1398 proteinase were used to hydrolyze table poultry simultaneously. The effects of temperature, enzyme ratio, enzyme amount, pH value and time on hydrolysis were studied through the method combining orthogonal and supplement trials. Through the analysis of experimental data, the optimum condition of bi-enzyme hydrolysis was determined, i.e. temperature 50℃, As1398 proteinase/ papain ratio 3: 1, enzyme amount 5.0%(i.e. As1398 proteinase 3.75%, papain 1.25%), pH value 8.0, time 5h, and the degree of hydrolysis (DH) at this condition was 54.4%. The hydrolysis liquid contained plenty of nutrient content and had good sensory properties and flavor.Thirdly, the experiment of acid hydrolysis was studied in order to compare the effect of hydrolysis method on hydrolysis impact. The effects of temperature, acid concentration, time and acid amount on hydrolysis were studied through the method of orthogonal trials. Through the analysis of experimental data, the optimum condition of acid hydrolysis was determined, i.e.temperature 97℃, the concentration of HCl 6mol/L, time 8h, HCl solution/substrate ratio 8:1. And the degree of hydrolysis at this condition was 86.40%.But the condition of acid hydrolysis was rigor, the nutrient content of product was destroyed mostly, and the sensory properties was bad.Finally, the product gained in the optimal condition of bi-enzyme hydrolysis was used to produce hydrolysis protein powder through the method of spray drying. The powder contained plenty of free amino acids. It was a HVP powder that had the high and complete amino acids value. The results of the article provide the theoretic basis for the study of hydrolyzing table poultry and other meat to prepare HVP, and for the industrial production of table poultry HAP.
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