2009•Food ScienceRequires access
Enzymatic Hydrolysis of Collagen from Fish Scales by Papain
Huan Huang, Xin Wang, Baolin Liu, Shihong Zhao
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Abstract
In this study, the optimal condition for enzymatic hydrolysis of collagen from fish scales were investigated by orthogonal experiments. Papain was used to hydrolyze collagen and effects of four independent variables including hydrolysis temperature, hydrolysis time, enzyme concentration and pH on degree of hydrolysis (DH) of collagen from fish scales were also evaluated. The optimal condition for obtaining the highest hydrolysis yield of collagen from fish scales was 50 ℃ of hydrolysis temperature, 6 h of hydrolysis time, 0.20 g of enzyme amount and pH 5.0.