Optimization of Hydrolysis of Tilapia Meat by Endogenous Enzymes with Response Surface Methods
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Abstract:
The effects of pH value, time, and temperature on hydrolysis of tilapia protein by endogenous enzymes were studied with response surface methods for the full ultilization of the by-product of tilapia procession. The optimized conditions were determined as follows: pH 7.49, temperature 58.0 ℃, and time 5.83 h, under which the hydrolysis degree (HD) reached the highest value of 7.4689%.
