Optimization of Enzymatic Hydrolysis of Salted Egg White Using Method of Response Surface

Abstract:

The salted egg white was used as raw material，the most appropriate enzyme was chosen from five kinds of enzymes to hydrolyze the salted egg white with two indexes：degree of hydrolysis（DH） and content of peptide（PC）. The impacts of enzyme amount，initial pH，temperature and time on DH and PC of enzymatic hydrolysis of the salted egg white were studied by single factor experiments. The response surface methodology was used to optimize the enzymatic hydrolysis technology and DH was certified under the condition. The optimal technological conditions were determined by this study as follows：papain was added with the concentration of 4%（E/S），the initial pH of the diluted salted egg white solution was better to adjusted to 4.0，and the hydrolysis reaction was conducted at 60 ℃ and under this condition DH was 18.41%，which can prove the validity of the mathematical model of the response surface optimization.