Study on preparation of enzymatic hydrolysis Yak meat powder

Object:To study the optimal conditions of enzymatic hydrolysis Yak meat and prepare the Yak meat powder. Methods:The optimal ranges of independent variables were selected on the basis of single-factor tests. Response surface methodology was adopted to evaluate the effects of reaction variables on the degree of hydrolysis. Results:The results showed that the optimal conditions for enzymatic hydrolysis were enzyme dosage 1600IU/g, the ratio of substrate to water 1∶6 (g∶mL) , the pH value 9, the reaction temperature 55℃, and reaction time of 5h. The actual degree of hydrolysis was 19.01%. The Yak meat powder was light yellow with the technology of spray drying. Conclusion:The obtained model was credible and could be used for the preparation of enzymatic hydrolysis Yak meat powder.