Research on the Enzymatic TechnoIogy of Duck Egg White Amino Acid HydroIysate
Author(s): QIU Chao-kun, HU Yan-ping, HE Miao-miao, MA Li-li, FAN Lu
Pages: 1-4,10
Year: 2015 Issue: 5
Journal: China Condiment
Keyword: duck egg white; amino acid; hydrolysis; degree of hydrolysis; orthogonal experiment;
Abstract: Duck egg white amino acid hydrolysate is prepared by enzymatic method,the enzymatic conditions are researched by single factor experiment and orthogonal experiment,the degree of hydrolysis is considered as the index.The research shows that using flavourzyme and protamex for synchronous enzymatic hydrolysis could acquire good enzymolysis effect,the ratio of two enzymes is 1∶4,the total dosage of enzyme is 20000 U/g,the best enzymolysis time is 6 h,the enzymolysis temperature is 60 ℃,the enzymolysis pH is 7.5,the ratio of solid to liquid is 1 ∶3,the degree of hydrolysis reaches to the highest value of 23.57%.
Pages: 1-4,10
Year: 2015 Issue: 5
Journal: China Condiment
Keyword: duck egg white; amino acid; hydrolysis; degree of hydrolysis; orthogonal experiment;
Abstract: Duck egg white amino acid hydrolysate is prepared by enzymatic method,the enzymatic conditions are researched by single factor experiment and orthogonal experiment,the degree of hydrolysis is considered as the index.The research shows that using flavourzyme and protamex for synchronous enzymatic hydrolysis could acquire good enzymolysis effect,the ratio of two enzymes is 1∶4,the total dosage of enzyme is 20000 U/g,the best enzymolysis time is 6 h,the enzymolysis temperature is 60 ℃,the enzymolysis pH is 7.5,the ratio of solid to liquid is 1 ∶3,the degree of hydrolysis reaches to the highest value of 23.57%.
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