Optimization of Enzymatic Hydrolysis Conditions of Grass Carp Visceral Proteins by Response Surface Methodology

The hydrolysis conditions of defatted visceral waste proteins of grass carp with papain were optimized by the combined use of single factor method and response surface methodology. An enzyme dosage of 33 015 U/g, a hydrolysis temperature of 62.35 ℃, a hydrolysis time of 5.37 h and initial p H 7.9 were found to be optimal for the hydrolysis of visceral proteins of grass carp. Under these conditions, the degree of hydrolysis(DH) was 44.48% with a peptide yield of 19.68%, and the hydrolysate had a medium umami taste.