Optimization of duck bone enzymolysis by flavourzyme

doi:10.3969/j.issn.1004-1524.2017.12.23

›› 2017, Vol. 29 ›› Issue (12): 2128-2133.DOI: 10.3969/j.issn.1004-1524.2017.12.23

• Food Science • Previous Articles Next Articles

Optimization of duck bone enzymolysis by flavourzyme

LIU Guangxian^{1, 2}, ZHU Shuilan¹, ZHOU Jinying¹, ZHU Xuejing¹, FENG Jianxiong^{1, *}

1. Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China;
2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang 330022, China

Received:2017-09-06 Online:2017-12-20 Published:2018-01-08

Abstract

Abstract: To comprehensively utilize the byproduct of duck bone, duck bone was selected as the study object. By measuring the antioxidant activity and hydrolysis degree, it was confirmed that the flavourzyme was the optimal enzyme. The effects of substrate concentration, enzyme amount, reaction temperature, pH value and reaction time on duck bone hydrolyzation were studied. Futhermore, the optimal process for duck bone hydrolyzation was obtained by orthogonal test as follows: substrate concentration 2%, enzyme amount 7 000 U·g^-1, reaction temperature 45 ℃, pH value 6.0, and reaction time 5 h. Under this condition, the hydrolysis degree of duck bone reached 17.10%.

Key words: duck bone, flavourzyme, hydrolysis degree, orthogonal test

CLC Number:

TS251.9

LIU Guangxian, ZHU Shuilan, ZHOU Jinying, ZHU Xuejing, FENG Jianxiong. Optimization of duck bone enzymolysis by flavourzyme[J]. , 2017, 29(12): 2128-2133.

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Optimization of duck bone enzymolysis by flavourzyme

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