Study on enzymatic hydrolysis of chicken liver

Alcalase,Neutrase,Protamex,Flavourzyme and Papain were used to hydrolyze chicken liver to produce hydrolysis animal protein (HAP). Taking the degree of hydrolysis (DH) as an index, single factor experiment was designed to screen the hydrolysis conditions,including pretreatment,hy-drolysis temperature,pH,enzyme-substrate ratio (E/S),substrate concentration and reaction time. Comprehensively analysis of the degree of hydrolysis,the recovery of nitrogen,the sensory quality and the content of cholesterol of the hydrolysates,Alcalase showed the strongest hydrolysis capacity,and the hydrolyzates had less bitterness,while the Flavourzyme hydrolyzates had the best sensory quality with delicious flavor and without bitterness,and no cholesterol existed in the hydrolysates. Alcalase was selected as the best enzyme,and the optimal conditions was determined as follows: temperature 60℃,pH 8. 0,enzyme concentration 1. 25% ,hydrolysis time 2. 5h,substrate concentration 7. 5% . Under the optimal conditions,the DH and nitrogen recovery rate of Alcalase hydrolyzates could reach 52. 62% and 85. 32% respectively.