Bone soup: protein nutrition and enzymatic hydrolysis process optimized by response surface method

作者：Zhang, Yin; Wang, Wei; Wang, Xinhui; Zhang, Jiaming

来源：Journal of Food and Nutrition Research, 2014, 53(1): 1-12.

• bone soup
• papain
• nutrition
• response surface method

Protein nutrition of bone soup and its enzymatic hydrolysis process were investigated. Nutrition analysis indicated that the first limiting amino acid of sheep bone soup (SBS) was cystine, and of pig bone soup (PBS) was methionine. The essential amino acid ratio, protein chemical score, and protein efficiency ratio of SBS were higher than those of PBS. These results demonstrated that the protein nutrition value of SBS was superior to that of PBS. Enzymatic hydrolysis assays indicated that papain had the best hydrolysis effect when papain, pepsin and trypsinase were compared. Quasi-target optimization results showed that the optimal process for preparing SBS was at a temperature of 82.5 degrees C, duration of 2.75 h, pH 3.25, and the amount of enzyme 11500 U.g(-1). Verification test confirmed the optimized process was suitable for further use in the production of SBS.

• 出版日期2014
• 单位成都大学