Study On Enzymolysis Of Chicken Bone Residues And Its Aplplication

This paper studied on the effect of four different proteases hydrolysis on chicken bone residue. and the purpose was to separate meat and bone. Effects of enzyme concentration, substrate concentration, enzymatic hydrolysis of temperature, time and pH value on the degree of hydrolysis (DH), Brix, content of remains and N recovery for the four different proteases were discussed. The results showed that the best parameters for the papain protease were the reaction temperature 65℃, the enzyme concentration 0.1%, the reaction time 1.8 h, the natural pH value and the substrate concentration 50%; for the alcalase protease were the reaction temperature 60℃, the enzyme concentration 0.12%, the reaction time 2.5h, the natural pH value and the substrate concentration 50%;for the neutral protease were the reaction temperature 58℃, the enzyme concentration 0.20%, the reaction time 2.2 h, the natural pH value and the substrate concentration 50%; for the protamex protease were the reaction temperature 58℃, the enzyme concentration 0.20%, the reaction time 2.2 h, the natural pH value and the substrate concentratrion 50%.The correlativity of soluble solids content between DH and content of remains were analyzed and the regression equation of liner model of Brix between DH and content of remains were educed. The feasibility of preparation of chicken bone extract by post-enzymolysis content of remains was explored. In addition, the concentration proteins of hydrolyzed chicken bone residue was used as main material and added such as chicken bone oil, amino and deoxidize sugar to produce chicken flavoring. The optimal formulation and process conditions were as follows:HAP of 120g, water content of 45g, HVP of 10g, glucose of 5g, xylose of 0.4g, and chicken bone oil of 11g, yeast paste of 5g, hydrochloric cysteine of 0.8g, furaxone of 0.2g, reaction temperature 110℃for 30 minutes in natural pH system.