Preparation of Beef Protein Hydrolysates by Enzymatic Hydrolysis

Four commercial proteases were evaluated for hydrolysis of beef protein. Hydrolysis conditions were optimized for the mixture of Flavourzyme and Protamex by response surface methodology(RSM). A model of the degree of hydrolysis (DH) was proposed with substrate concentration(S), pH, temperature(T), and time(t) as the model parameters. Based on the DH model, optimum hydrolysis conditions were determined as follows:substrate concentration of 4.8%, pH 7.0, 52.5 ℃, and reaction time of 9 h. The hydrolysis degree of beef protein reached a maximum degree of hydrolysis of 50.65% at the optimum hydrolysis conditions. The free amino acid composition of unhydrolyzed and hydrohyzed beef protein at different DH were analysed.