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KMID : 0380619910230010025
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 1 p.25 ~ p.30
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Alkaline Protease Hydrolysis of Chicken Liver for Food Utilization
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Abstract
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Chicken liver was enzymatically hydrolyzed with an alkaline protease and determined the optimal conditions of reaction temperature and time, pH and enzyme to substrate ratio(E/S ratio) for possible utilization as a protein supplementary ingredient. The functional properties of hydolysate measured were water and oil absorption capacity, emulsifying activity and viscosity and sensory properties were also evaluated. It was found that hydrolysis at 60℃ and pH 8.0 were most effective and the degree of hydrolysis increased with increasing E/S ratio. A decrease in water and oil absorption capacity and an increase in viscosity were found during hydrolysis. The lowest emulsifying activity and highest water absorption were measured for 1/2 hour-hydrolysate and little difference was found for those treated more than 1 hour. The sensory characteristics of odor showed no significant difference among the chicken liver hydrolysates while the brightness increased and red decreased significantly(p$lt;0.01) as the hydrolysis proceeded.
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