STUDY ON HYDROLYSIS REACTION OF CHICKEN CARTILAGE USING FLAVOURZYME
Corresponding Author(s) : Bui Viet Cuong
UED Journal of Social Sciences, Humanities and Education,
Vol. 9 No. 4 (2019): UED JOURNAL OF SOCIAL SCIENCES, HUMANITIES AND EDUCATION
It has been well known the protein hydrolysate (PH) from chicken cartilage supports the connective tissues, such as tendons and ligaments, and supports the muscles, bones, skin, and cardiovascular system. This study was aimed to investigate the effect of Flavourzyme to hydrolyze the chicken cartilage to obtain protein hydrolyste. The main factorsaffecting hydrolysis reaction was included: reaction temperature (°C), pH of reaction solution, enzyme ratio (%, based on substrate) and reaction time (min). The results indicated the hydrolysis productivity (Hh) and protein hydrolysate recovery (HPH) reached the highest value of 25.97±0.71% and 40.9±0.89%, respectively under the reaction conditions including temperature of 50°C, pH of 5, enzyme ratio of 0.72%, and reaction time of 20 min. The research results are promised for functional food production from chicken cartilage.
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