Enzymatic Hydrolysis Of Sheep Bones And Development Of Polypeptide Beverage

The paper was aimed at studying the techniques of enzymatic hydrolysis of sheep bones ,debittering methods and the development of polypeptides beverage. The purpose of the study is to determine the optimum protease ,the suitable hydrolysis parameters, the best debittering material and its content and the most appropriate formulas of flavor and thickening agents of the beverage .In addition, the nutrition value, inhibition capability and preservation stability of the beverage were also discussed in detail. Neutrase, papain and tripson were applied to sheep bones for hydrolysis at their favorate conditions separately with DH% and TCA-NSI% as guides. The neutrase was chosen as the best protease in the test because the result showed that DH% and TCA-NSI% were the highest when using neutrase. Neutrase was used to hydrolyze sheep bones for further study according to three factors quadratic rotation design with DH% as only guide. The suitable hydrolysis parameters of neutrase were given as: temperature 55.1 ℃,enzyme concentration198u/g raw material,time 379min。Sucrose ,citric acid and glycin were applied to hydrolysate for debittering and its result indicated that the cooperation of4.5%sucrose , 0.4%citric acid and0.7% glycin made the bitter value decrease to 0 and the hydrolysate taste soft. The hydrolysate which had been debittered was prepared into polypeptides beverage using single factor and orthogonal design. The most appropriate flavor formula was : sucrose 6.5%,orange juice 5%,citric acid0.2% and honey1.4%.Besides,the most suitable forluma of thickening agents was: xanthan gum0.1% andCMC0.1%. When the materials were added into the beverage as formulas above, the beverage tasted very good and look very uniform without deposit . The amino acids in the hydrolysate and the beverage were determined separately and the result showed that: there were abundant amino acids in them which covered nearly all the amino acids consisting of protein. Besides, the essential amino acids were detected except tryptophan. In a word , the hydrolysate and the beverage showed very high nutrition value. In the heat presevation test of the polypeptides beverage of sheep bones at 36℃,aerobic...