Optimization of the Technical Conditions of Chicken Hydrolysis by Compound Enzyme

[Objective] The aim of the research was to lay the foundation for improving the processing technology of chicken breast meat further.[Method] With the hydrolysis degree of protein,chicken aroma and bitterness of hydrolysate as indexes,the hydrolysis effects of P+N compound enzyme,trypsinase,Alcalase,papain and refined neutral protease under each suitable condition on chicken were compared.The effects of the liquid-solid ratio,initial pH value,reaction temperature and reaction time on the hydrolysis degree of P+N compound enzyme were discussed and the optimum process conditions of hydrolyzing chicken by P+N compound enzyme were explored.[Result] The optimum enzyme of chicken hydrolysis was P+N compound enzyme and its hydrolysis effect was better than that of single enzyme.The effects of each factor on the hydrolysis degree orderly was reaction temperature reaction timeliquid-solid ratioinitial pH value and the effect of reaction temperature on the hydrolysis reaction was significant.The optimum technical conditions of chicken hydrolysis by P+N protease were as follows: adding 0.2% enzyme at 50 ℃ for 8 h reaction with the liquid-solid ratio of 3:1 and the initial pH value of 7.0.[Conclusion] Under these conditions,the hydrolysis degree of the produced protein hydrolysis liquid of chicken reached 51%-54% and it had full-bodied chicken fragrance and no bitterness.