Preparation Technology of Hydrolysis Protein of Tilapia Meat

Abstract

The preparation technology of tilapia protein hydrolysates by building single factor test and response surface methodology (RSM) were defined. The effect of hydrolysis temperature, pH, the additive quantity of Alcalase, the ratio of liquid-to-solid on degree of hydrolysis (DH), TCA-soluble nitrogen index (TCA-NSI) and yield of acid-solubility peptide (YASP) by regression model was obtained by response surface analysis. Regression model indicated that the optimal condition hydrolyzed animal protein of tilapia meat by proteinase was described as following：hydrolysis temperature 54.30°C, pH 8.77, the additive quantity of Alcalase 2.4L was 3702U/g, the ratio of liquid-to-solid was 3.06, hydrolysis time 1 hour. Under such conditions, the DH(%), TCA-NSI(%) and YASP(%) reached 33.63%, 22.10%, 64.55%, respectively. Experiment result showed that the predictive value and experimental value was small deviation and indicated that regression model was reasonable and reliable.