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Effects of Enzymatic Hydrolysis on Nutritional Components of Chicken Bone Paste

WU Jing-jing

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Abstract

Effects of enzymatic hydrolysis on nutritional components of chicken bone paste were investigated in this paper.Papain was selected to hydrolyze the chicken bone paste and enhance the content of free amino acids(FAAs) and calcium.The optimum conditions of papain hydrolysis were as follows: reaction temperature 60 ℃,pH 6.5,chicken born paste solution 50%,papain dosage 3000 U/g and reaction time 5 h;under which 2.0365 mg/g of total FAAs and 0.9856 mg/g of free calcium in the hydrolyte were obtained.The papain hydrolysis of chicken bone paste could be improved through proper preheating under microwave irradiation.

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What this paper is about

Effects of enzymatic hydrolysis on nutritional components of chicken bone paste were investigated in this paper.Papain was selected to hydrolyze the chicken bone paste and enhance the content of free amino acids(FAAs) and calcium.The optimum conditions of papain hydrolysis were as follows: reaction temperature 60 ℃,pH 6.5,chicken born paste solution 50%,papain dosage 3000 U/g and reaction time 5 h;under which 2.0365 mg/g of total FAAs and 0.9856 mg/g of free calcium in the hydrolyte were obtained.The papain hydrolysis of chicken bone paste could be improved through proper preheating under microwave irradiation.

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Available abstract

Effects of enzymatic hydrolysis on nutritional components of chicken bone paste were investigated in this paper.Papain was selected to hydrolyze the chicken bone paste and enhance the content of free amino acids(FAAs) and calcium.The optimum conditions of papain hydrolysis were as follows: reaction temperature 60 ℃,pH 6.5,chicken born paste solution 50%,papain dosage 3000 U/g and reaction time 5 h;under which 2.0365 mg/g of total FAAs and 0.9856 mg/g of free calcium in the hydrolyte were obtained.The papain hydrolysis of chicken bone paste could be improved through proper preheating under microwave irradiation.

Key concepts: Papain, Hydrolysis, Chemistry, Enzymatic hydrolysis, Calcium, Chromatography, Enzyme, Biochemistry

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