Author:
YANG XIUJUAN,ZHANG XI,CAO ZHIYONG,HUANG WEI,TAO LINLI,DENG BIN,QI MIN,CHEN CHEN,SUN ZHAOCHENG,ZHONG XINGWEN
Abstract
The study optimized the enzymatic hydrolysis conditions for the production of small peptides composed of 2~3 amino acids from chicken. Experiment adapted 4 factors 3 levels orthogonal design, and result analysis showed that enzymatic hydrolysis condition has an effect on total nitrogen (T-N), total amino nitrogen (A-N), degree of hydrolysis (DH), nitrogen recovery (NR), average peptide chain length (APL) and average peptides molecular mass (APM). By main effect analysis, enzymolysis time was the main influencing factor of the DH, APL and APM. Solid-liquid ratio was the main influencing factor of NR, A-N and T-N. From quadratic curve between temperature and NR, optimal temperature can be obtained. The small peptides samples were analyzed using HPLC to find out the peptide content. These results indicated that method with simple equipment, mild reaction, and easy control, this provides a further theoretical basis for the production of meat peptides.
Publisher
Indian Council of Agricultural Research, Directorate of Knowledge Management in Agriculture
Subject
General Veterinary,Animal Science and Zoology
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