title: Response surface optimization of enzymatic hydrolysis of duck blood corpuscle using commercial proteases.
abstract: With the rapid development in livestock and poultry husbandry and increasing shortage of protein sources, recycling of wastes from agricultural and food processing such as blood corpuscles has been regarded as an important industrial procedure to obtain protein sources. This study aimed to find an appropriate method for recycling the considerable amounts of blood corpuscle so as to improve its nutritional value and organoleptic quality. An effective production process for enzymatic hydrolysis of duck blood corpuscle was successfully developed and optimized by response surface methodology. Optimal conditions based on achieving a high value of trichloroacetic acid solubility index were substrate concentration of 14 g/100 mL, temperature 51°C, initial pH 7.0, and time 7.5 h. The electrophoretic patterns of the protein hydrolysate were investigated, and a large diffuse band was observed in the vicinity of 5 kDa. The organoleptic quality of spray-dried blood corpuscle hydrolysate was also evaluated, indicating that enzymatic hydrolysis and decoloration methods were feasible and cost-effective to achieve the desirable bright yellow product without bitterness. In vitro protein digestibility of blood corpuscle hydrolysate was 96.32 ± 0.50%, which was better than that of soybean, fish meal, and casein. Based on the amino acid composition and nutritional parameters, we found that the spray-dried blood corpuscle hydrolysate had abundant nutritional value and high potential for application as an ingredient in nonruminant animal feed.
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
authors.forename: Zhaojun
authors.initials: Z
authors.lastname: Zheng
authors.affiliation: Department of Computer Science, College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Huang
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
authors.forename: Rujuan
authors.initials: R
authors.lastname: Wu
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
authors.forename: Longmei
authors.initials: L
authors.lastname: Zhao
authors.affiliation: Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China.
authors.forename: Chunfeng
authors.initials: C
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China feedbiotech@gmail.com.
authors.forename: Rijun
authors.initials: R
authors.lastname: Zhang
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000822:Animal Husbandry; D000818:Animals; D001773:Blood Cells / Q000737:chemistry*; D004372:Ducks; D005511:Food Handling / Q000379:methods*; D006868:Hydrolysis; D008962:Models, Theoretical; D009753:Nutritive Value; D011492:Protein Hydrolysates / Q000737:chemistry*
chemical_list: D011492:Protein Hydrolysates
keywords: decoloration; enzymatic hydrolysis; in vitro protein digestibility; nutritional parameter; response surface methodology