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《Journal of Anhui Agricultural Sciences》 2008-17
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Study on the Hydrolysis Condition of Papain in Soup

ZHANG Shi-kang(School of Food,Jiangnan University,Wuxi,Jiangsu 214036)  
[Objective] The study aimed to explore the optimum hydrolysis condition of papain in soup and laid foundation for industrialization production of soup.[Method] With Papain as research object and the chicken frame bone as the main hydrolysis object,the enzymolysis technique,as a modern bioengineering technology,was introduced into soup production on the basis of traditional cooking technology to study the effect of hydrolysis pH,temperature and time on the hydrolysis of papain and explore the effect of change of hydrolysis condition of papain on soup taste and using rate of protein in the raw material,etc.[Result] The optimum hydrolysis condition of papain in soup was forlows:pH of 6.0~7.0,enzyme unit of 5 000 U/g,ratio of chicken bone to water of 1∶5,hydrolyzing at 60 ℃ for about 3 h.[Conclusion] It was very feasible to introduce enzymolysis technique in industrialization production of soup for increasing the using rate of protein in the raw material and decreasing the producing coast
【CateGory Index】: TS251.94
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