Study on Beef Hydrolysis Conditions

Objective To study the best process parameters in the application of papain and flavoryzyme to the stepwise enzymatic hydrolysis of beef.Methods This experiment applied papain and flavoryzyme to the stepwise emzymatic hydrolysis of beef(firstly by papain,then by flavorzyme) and optimized the conditions of the hydrolysis through the application of the orthogonal experiment based on the single-factor test.Results First,began the process of the zymolysis of papain for 1 hour under the conditions of temperature 65℃,enzyme concentration 0.1%,substrate concentration 3:1 and pH 7.0,then began the process of flavorzyme hydrolysis for 5 hour under the conditions of temperature 55℃,enzyme concentration 0.4% and pH6.0.Conclusions The beef hydrolysis obtained under these conditions generated more full-bodied fragrance through maillard reaction and its free amino acid content was higher.