Optimization on Technique of Enzymatic Hydrolysis from Silver Carp Using Response Surface Methodology

[Objective]The study was to seek the optimum technology of enzymatic hydrolysis from silver carp meat in order to obtain the Maillard reaction material with high degree of hydrolysis and preferable flavor.[Method]The optimum combination was screened through Flavourzyme remixing with other protease,comprehensively considering factors such as hydrolysis temperature,time,pH value and enzyme dosage. With DH as response value,the optimum reaction conditions were determined by using Box-Benhnken response surface method.[Result]The best combination Flavourzyme and Protamex(3:1 ) was screened out,the optimal hydrolysis condition were as follows:temperature 55℃,hydrolysis time 7.5 hours,pH value 7.7 and enzyme dosage 2.4%.Under the above condition,the protein hydrolysis rate was up to 54.18%. [Conclusion]The enzyme hydrolysis solution which obtained by response surface method can be used as seafood condiment base liquid with strong fish flavor and no obvious bitterness.