Sudy on Enzymatic Hydrolysis of Chicken Bone as Substrate of Maillard Reaction

Abstract:

The deep processing of Chicken bone which is rich in nutrients can improve comprehensive utilization of protein.In this article,chicken bone was hydrolyzed by Flavourzy meand Protamex which ratio is 2∶1,which is determined by the comparison different hydrolysates.Theresult showed that optimal conditions for hydrolysiswere:temperature 55 ℃,pH 6.5,and 5 hours,enzyme dosage 0.8%,solid-liquid ratio1∶2.Under these optimal hydrolysis conditions the hydrolysis degreewas 23.69%.The protein hydrolysates will be used for the analysis of the effect of different hydrolysis degree on the Maillard reaction.