Optimization of Enzymatic Hydrolysis of Crucian Carp Scale Using A Protease

The purpose of this study was to optimize the technique of extraction of enzymatic hydrolysis from diffirently pre-treated crucian carp scale.The single factors included temperature, adding enzyme contents, time and pH, at the basis of which, orthogonal experiment was used to optimize the extraction technique of enzymeatic hydrolysis and spss sofeware was used to analyze the results. The results were showed that hydrolysis degree was as a detection index, the optimital enzymatic temperature was 60 ℃, adding enzyme content was 5 %, enzymatic time was 7 h and pH was 3, respectively.The experimental value was up to 14.58 %. At the same time, diffirent pre-processing had influent the hydrolysis degree to some extent.