Optimization of hydrolysis conditions for chicken bone residues with papain protease

The hydrolysis conditions of papain protease for chicken bone residues were optimized to develop the chicken bone residual by-products.The effects of hydrolysis temperature,enzyme concentration,hydrolysis time,pH and material-liquid ratio on the hydrolysis degree,residual content and total nitrogen recovery were explored to optimize the hydrolysis conditions of papain protease for chicken bone residues through Box-Benhnken response surface analysis on the basis of single-factor experiments.The results showed that the optimal hydrolysis temperature,enzyme concentration and hydrolysis time for chicken bone residues were found to be 65 ℃,0.1%,1.8h,natural pH and 1∶ 1,respectively.Under these conditions,the residual content,hydrolysis degree and total nitrogen recovery were 24.6%,14.68% and 71.68%,respectively.In the pilot test these parameters were in correspondence with the trail test.The conclusion showed that papain protease was suitable for hydrolyzing and developing the chicken bone residue.