Study on enzymatic hydrolysis of beef bone and detection of free amino-acid in enzymatic hydrolysate

Enzymatic hydrolysis of beef bone protein was studied.The optimal step by step enzymolysis technology using papain and alkaline proteinase hydrolysis was determined.The optimal technological parameters were:10mm20mm beef bone pieces boiled for 3 hours under high-pressure 2kg/cm2.Then the decreased temperature to 50℃,adjust pH to 6.5.Papain and alkaline proteinase was then added separately.The orthogonal experiment showed the best hydrolysis condition for papain proteinase was:50℃,pH 6.5,E/S 4000 U/g and reaction time 3 hours;the best hydrolysis for alkaline proteinase was:50°C,pH 8.5,E/S 7000 U/g and reaction time 3 hours.The content of amino acids in beef bone increased significantly after enzymatic hydrolysis.