Optimization condition for hydrolysis of tilapia by enzyme

Hydrolysis of tilapia meat by papain,Alcalase 2.4L,Protamex,Neutrase 1.5MG and Flavourzyme were studied.Effects of several factors including enzyme variety,hydrolysis time,solid to liquid ratio,enzyme quantity and pH on hydrolization were investigated.The enzymatic process was analyzed in terms of nitrogen content of free amino acids(Cn),protein utility ratio and amino acid formation rate.With a comprehensive consideration of experimental results and production cost,the optimum hydrolytic conditions were determined as following: temperature 50℃,pH 7.0,solid to liquid ratio 1:1,enzyme quantity 500 U/g,hydrolysis time 7 h.By applying these optimal parameters,the value of Cn reach 0.277 g/100 mL,protein utility and amino acid formation rate were 30.12% and 31.45%,respectively.