Optimization of Enzymatic Hydrolysis for Artemla salina Egg Proteins by Alkaline Protease

In order to make the peptides nutrient value much better,Artemia salina egg protein was hydrolyzed by alkaline protease.Conditions of enzymatic reaction were determined and optimized.Using degree of hydrolysis(DH) as an indicator,single factor experiments were conducted to optimize the effect of enyzmatic hydrolysis parameters,including reaction time,temperature,pH,substrate concentration and dosage of protease,on DH of Artemia salina egg by alkaline protease.Then,a central composite design(CCD) with 3 factors(including pH,temperature and dosage of protease) was conducted.The results revealed that the optimum enzymatic conditions for hydrolysis were reaction time 150 min,substrate concentration ratio of solid to liquid 5%,pH 8.25,temperature 46.2 ℃ and dosage of protease 2 317 U/g.Under these conditions,DH was 10.1%.16 different amino acids were found in the obtained peptides,and the ratio of essential amino acid(EAA) to total amino acid(TAA) is 34.06%.