Optimization of the enzymatic hydrolysis of oyster with papain and flavor proteinase via response surface method

The oyster was hydrolyzed with the enzyme hydrolytic technique in which flavourzyme and papain were added.The effects of temperature,time,enzyme amount,solid-solvent ratio,the ratio of the amount of enzyme,and pH on the hydrolysis were investigated firstly,under the condition of the ratio of double enzyme was 1:1,solid-to-liquid ratio was1:8(g/mL),enzymolysis time was 5 h,to study the effects of three independent variables,temperature,pH,enzyme amount on the yield of amino nitrogen content.Subsequently,a central composite design(CCD) involving 17 experiments of three variables(i.e.,temperature,pH and enzyme amount)at three levels combined with response surface methodology was employed to optimize its hydrolisis craft.The results indicated that the optimum parameters of enzymolysis were temperature 53.7 ℃,3.97% of the enzyme dosage(fresh meat),pH 6.8.In this condition,the yield of amino nitrogen content was 10.14 mg/g(fresh meat),which was close to the predicted value.