Enzymatic extraction of protein from the head and bone of silver carp by papain
In the present study,papain was used as a catalyst to extract protein from the head and bone of silver carp(Hypophthalmichthys molitrix).In addition,the effects of papain concentration,substrate concentration,extraction temperature and time on the degree of hydrolysis(DH)were studied,and the extraction conditions were optimized by orthogonal experiment.The results showed that DH values increased with increasing papain concentration,temperature and time while too much or too little amount of substrate was unfavorable to protein extraction from the raw material.The best levels of the concentrations of papain and substrate,extraction temperature and time were 2%(w/w,based on the protein content),1:1.4(w/v),55℃ and 7h,respectively.Under this optimal hydrolysis condition,DH value was 12.07% and the hydrolysate obtained was little bitter.