Abstract:Pork bones extracts were prepared by enzymolysis with the mixed enzymes of neutral protease, trypsin and papain, and then further hydroysis by flavourzyme. The content of trichloroacetic acid-soluble nitrogen (SN-TCA, %) and the degree of hydrolysis (DH, %) were used as determinition indexes. The results showed that the optimum proportions of neutral protease, trypsin and papain,in the mixed enzymes were 5000 U/g, 4420 U/g and 3000U/g,respectively, with which the content of SN-TCA was 52.6%. The optimum enzymolysis conditions were as follows: hydrolyzing temperature 43.4℃, hydrolyzing time 6 h, pH 7.6, enzyme dosage 0.31% and material ratio 1:5.4, under which the maximum content of SN-TCA was 55.42%. After inactivation of the compound enzyme, the pH and material ratio of the reaction system remained unchanged and the hydrolysis were further carried out by addition of Flavourzyme. The optimum conditions for Flavourzyme-cartatlyzed hydrolysis were as follows: hydrolyzing temperature 45 ℃, hydrolyzing time 4h and the additive flavourzyme dosage 0.4%, under which the DH was 13.71%.
