Optimization of Enzymatic Hydrolysis of Beef and Analysis of Amino Acid Composition of Hydrolysate
LIU Siru, LUO Longlong, REN Weihe, DING Gongtao, XIE Diaodiao, YE Wenbo, CHEN Shien, Sharizah ALIMAT
1.College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730030, China; 2.Biomedical Research Center of Northwest Minzu University, Lanzhou 730124, China; 3.Gansu Lüneng Agricultural Science and Technology Co. Ltd., Wuwei 733000, China; 4.Biotechnology Division, The Center of Analysis for Drinking Water, Food and Environmental Safety, Department of Chemistry Malaysia, Kuala Lumpur 46661, Malaysia
Abstract：Beef trimmings as a waste from beef slaughter and processing were ground and freeze-dried before being hydrolyzed with combinations of alkaline protease and flavourzyme. Hydrolysis conditions were optimized using one-factor-at-a-time method combined with a five-factor, three-level orthogonal array design based on degree of hydrolysis (DH). The amino acid composition of the hydrolysate prepared using the optimized conditions was determined. The optimum hydrolysis conditions were found to be total enzyme amount of 4%, alkaline protease/flavourzyme ratio of 1:5 (m/m), temperature of 50 ℃, pH of 8.5, substrate concentration of 5%, and time of 8 h. Experiments conducted under these conditions gave a DH of (45.7 ± 0.6)%. In the resulting hydrolysate, the contents of proline and glycine were the highest and lowest, (256.20 ± 18.65) and (4.46 ± 0.56) mg/100 mL, respectively.
2020, Vol. 34 
