Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton
The basic composition and amino acid composition of hybrid broilers skeleton were determined, and the nutritional evaluation of protein was carried out. Hybrid broilers skeleton was found to be a good raw material for enzymatic hydrolysis. The optimum enzyme for hybrid broilers skeleton enzymatic hy...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100097 |
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| author | Yuke HOU Yifeng LU Yufei JIANG Mingli KANG Minyi HAN Xinglian XU |
| author_facet | Yuke HOU Yifeng LU Yufei JIANG Mingli KANG Minyi HAN Xinglian XU |
| author_sort | Yuke HOU |
| collection | DOAJ |
| description | The basic composition and amino acid composition of hybrid broilers skeleton were determined, and the nutritional evaluation of protein was carried out. Hybrid broilers skeleton was found to be a good raw material for enzymatic hydrolysis. The optimum enzyme for hybrid broilers skeleton enzymatic hydrolysis was selected from alkaline protease, flavor protease, trypsin and compound protease. The single factor test and response surface methodology were used to optimize the technological conditions of chicken skeleton enzymatic hydrolysis. The results revealed that under the conditions of temperature 50 ℃, pH7.0 and enzyme dosage 7000 U/g for 4 h, the hydrolysis degree and nitrogen recovery were (33.54%±0.02%) and (96.20%±0.03%), respectively, which were basically consistent with the predicted values of the regression model of response surface optimization test. On this basis, the chicken skeleton hydrolysate was prepared, and the amino acid content and molecular weight distribution of peptide were detected. The proportion of peptides with molecular weight <1000 Da was the highest, reaching 83.25%. The content of essential amino acids was high, accounting for 54.27% of the total amino acids, with high nutritional value, and rich in umami amino acids. According to the TAV value of amino acid, the taste perception of samples before enzymatic hydrolysis was mainly sweet and umami, while after enzymatic hydrolysis, it was mainly bitter and umami. This investigation could provide theoretical references and data support for the high value utilization of chicken skeleton. |
| first_indexed | 2024-04-11T06:52:44Z |
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| id | doaj.art-c4a10d3ba6eb409db0329b4d3ba9042d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:52:44Z |
| publishDate | 2022-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-c4a10d3ba6eb409db0329b4d3ba9042d2022-12-22T04:39:07ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-05-0143923224210.13386/j.issn1002-0306.20211000972021100097-9Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers SkeletonYuke HOU0Yifeng LU1Yufei JIANG2Mingli KANG3Minyi HAN4Xinglian XU5College of Food Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Technology, Nanjing Agricultural University, Nanjing 210095, ChinaWens Food Group Co., Ltd., Yunfu 527400, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Technology, Nanjing Agricultural University, Nanjing 210095, ChinaThe basic composition and amino acid composition of hybrid broilers skeleton were determined, and the nutritional evaluation of protein was carried out. Hybrid broilers skeleton was found to be a good raw material for enzymatic hydrolysis. The optimum enzyme for hybrid broilers skeleton enzymatic hydrolysis was selected from alkaline protease, flavor protease, trypsin and compound protease. The single factor test and response surface methodology were used to optimize the technological conditions of chicken skeleton enzymatic hydrolysis. The results revealed that under the conditions of temperature 50 ℃, pH7.0 and enzyme dosage 7000 U/g for 4 h, the hydrolysis degree and nitrogen recovery were (33.54%±0.02%) and (96.20%±0.03%), respectively, which were basically consistent with the predicted values of the regression model of response surface optimization test. On this basis, the chicken skeleton hydrolysate was prepared, and the amino acid content and molecular weight distribution of peptide were detected. The proportion of peptides with molecular weight <1000 Da was the highest, reaching 83.25%. The content of essential amino acids was high, accounting for 54.27% of the total amino acids, with high nutritional value, and rich in umami amino acids. According to the TAV value of amino acid, the taste perception of samples before enzymatic hydrolysis was mainly sweet and umami, while after enzymatic hydrolysis, it was mainly bitter and umami. This investigation could provide theoretical references and data support for the high value utilization of chicken skeleton.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100097hybrid broilers skeletonnutritional ingredientenzymatic hydrolysisresponse surface methodmolecular weight distribution of peptideamino acid evaluation |
| spellingShingle | Yuke HOU Yifeng LU Yufei JIANG Mingli KANG Minyi HAN Xinglian XU Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton Shipin gongye ke-ji hybrid broilers skeleton nutritional ingredient enzymatic hydrolysis response surface method molecular weight distribution of peptide amino acid evaluation |
| title | Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton |
| title_full | Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton |
| title_fullStr | Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton |
| title_full_unstemmed | Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton |
| title_short | Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton |
| title_sort | optimization and evaluation of enzymatic hydrolysis process of hybrid broilers skeleton |
| topic | hybrid broilers skeleton nutritional ingredient enzymatic hydrolysis response surface method molecular weight distribution of peptide amino acid evaluation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100097 |
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