Effect of Enzymatic Hydrolysis of Chicken Protein on Calcium Chelation Ability of Their Hydrolysates
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Abstract:
In this work, the effects of enzymatic hydrolysis conditions on the calcium chelation of their hydrolysates were investigated. Results showed that the maximum chelation force was obtained at the enzymatic hydrolysis time of 3 h with papain. The chelation forces of hydrolysates prepared by one-step and two-step enzymatic hydrolysis with papain and flavor enzyme were compared. Results showed that addition of flavor enzyme could improve the calcium chelation of hydrolysates and two-step enzymatic hydrolysis was better than one-step enzymatic hydrolysis. For two-step enzymatic hydrolysis, the effects of the hydrolysis time and enzyme amount on the chelation force were evaluated. The papain enzymatic hydrolysis time, the amounts of papain and flavor enzyme were selected as independent variables, and the calcium chelation force was selected as the response value. The three-factor and three-level response surface experiments were designed. The optimal enzymatic hydrolysis conditions were as follows: the papain enzymatic hydrolysis time of 3.5 h, the flavor enzyme hydrolysis time of 2.84 h, flavor enzyme amount was 0.18%. The amino acid analysis of the hydrolysate obtained by the optimized conditions showed that there were more acidic amino acids and basic amino acids, which was helpful to the chelation reaction.
