PROTEIN RECOVERY FROM VEAL BONES BY ENZYMATIC-HYDROLYSIS

Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design . The effects of temperature (five levels ranging from 40 to 60 degree s C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven l evels from 20 to 80 g.kg(-1) protein), hydrolysis time (seven levels f rom 30 to 180 mn) and protein concentration (three levels from 60 to 9 0 g.kg(-1) mixture) were studied. Response surface methodology (RSM) p redicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH an d temperature exhibited no significant effects. Inhibition was observe d over 80 g.kg(-1) of protein concentration.