Study on enzymatic hydrolysis of chicken protein.

In this paper,chicken breast meat is choosed as the substance of the enzyme.It is hydrolyzed by neutral protease,alkaline protease and papain respectively.The effect of hydrolysis temperature,original pH,solid-liquid ratio,enzyme dosage and hydrolysis time on the hydrolysis of the three enzymes is studied.The result shows that papain is the most effective enzyme.The optimal hydrolysis conditions which are determined by orthogonal test are original pH of 7.0,solid-liquid ratio of 1∶3,enzyme dosage of 4000 U/g and hydrolysis time of 5 h.The degree of hydrolysis is 17.3%.The hydrolysate is clarify,the color of it is bright yellow and it has a strong scent but has no bitterness in these conditions.