OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF CHICKEN FAT BY RESPONSE SURFACE METHODOLOGY

The factors which influence the enzymatic hydrolysis of chicken fat,including lipase,emulsifier,reaction temperature,pH,reaction time,enzyme loading and shaking rate,were investigated in this paper.Then response surface methodology(RSM) was applied to study the effect of temperature,enzyme loading,pH and reaction time on the hydrolysis process.The results showed that the second-order polynomial models fit the experimental data adequately.The hydrolysis parameters for the optimal acid value were obtained as follows,temperature of 46.6℃,enzyme amount of 0.5%,reaction pH of 6.4,reaction time of 4.33h.