Optimization of enzyme hydrolysis of goose bone-protein

As the polypeptide and amino acid was made by enzyme hydroloysis from goose bone-protein, its nutrition value was increased. The ability of five proteinases hydrolyze protein was compared under the same condition. The flavoured enzyme was selected. The best pH is 7.0 Hydrolysis conditions were optimized for the flavoured enzyme by response surface methodology(RSM). A model of the degree of hydrolysis(DH) was proposed. Hydrolysis conditions were determined as follows: enzyme dosage of 4671U/g, 58.7℃, reaction time of 7.2h, and substrate concentration of 18.8%. It reached a maximum degree of hydrolysis of 20.8% at the optimum hydrolysis conditions.