Effect of Ultrasonic-Assisted Enzymatic Hydrolysis on Hydrolysate from Chicken Bone and Study on Its Mechanism

Abstract:

This study used ultrasonic-assisted enzymatic hydrolysis technology to make the chicken bone proteolysis products. The effects of ultrasonic power and ultrasonic time on the properties of chicken bone hydrolyzate were compared. The experimental results showed that different ultrasonic power and ultrasonic treatment time have different degrees of influence on the degree of hydrolysis, polypeptide content, taste and other characteristics of the hydrolyzate, the most suitable ultrasonic conditions was 800W、30min, the DH and polypeptide content of the hydrolyzate increased under the condition, DH increased to 24%, while the value of umami also increased. The protein structure analysis showed that the ultrasound destroyed the network structure of the protein, the active site of protein molecules were exposed more, which made the hydrolysis process DH increased, active peptide released efficiency and the umami response value improved.