Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Response Surface Methodology in Development of Oyster Hydrolysate

  • Cha, Yong-Jun (Dept. of Food Sci. & Nutrition, Changwon National University) ;
  • Kim, Eun-Jeong (Dept. of Food Sci. & Nutrition, Changwon National University)
  • Published : 1995.06.01
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Abstract

The optimal condition for hydrolysis of oyster was evaluated with proteases using response surface methodology(RSM). Among 11 commerical proteases, APLTM 440 was selected as the suitable protease for producing oyster hydrolysate on the basis of cost per unit enzyme activity. The effect of autolysis on degree of hydrolysis in oyster was negligible comparing to that of APL 440 protease treatment. From RSM and ridge analysis, the conditions favoring the highest degree of hydrolysis were pH 9.95, 61.1$^{\circ}C$, 2.64 hr reaction time, 49.2% substrate, and 0.35% enzyme/substrate ratio. Oyster hydrolysate prepared under optimal conditions shwoed virtually 51.98% of hydrolysis.

Keywords

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