Study on the process of hydrolyzing protein by enzyme in low value freshwater fish

As an index to the degree of hydrolysis,the influence of factors such as enzymatic hydrolysis temperature,pH value,substrate concentration,and enzyme dosage to the degree of silver carp protein hydrolysis was investigated.The reaction temperature,pH,and enzyme dosage was optimized by a combination of central composite design experiment based on the single-factor experiment and the best enzymatic hydrolysis time was made as an index to amino nitrogen.The best hydrolysis condition was pH 9.37,enzymatic hydrolysis temperature 48.33℃,[E]/[S] 93.87AU/kg,reaction time 6h,under the condition,the protein concentration was 3.62%,the degree of hydrolysis 39.54%,amino acid nitrogen content 2.31g/L,and total nitrogen recovery rate was 93.55%.