Nghiên cứu sản xuất bột canxi từ nang mực tươi (sepia esculenta) bằng phương pháp thủy phân enzyme

Abstract

The reseach was investigated with purpose to determine dried mode time, Alcalase enzyme concentration and hydrolysis time, dried time and the effect of storing time at room temperature on the quality of calcium powder product. The result showed that, material was dried at 60°C for 2 hours have moisture content of 22.7%. Next to, the sample was hydrolyzed at 50°C for 29 hours and Alcalase enzyme concentration of 0.3% give to deproteinzation efficiency of 72.1% and keep mineral content of 91.3%. After that, the sample was dried at 60°C for 4 hours to obtain calcium powder with moisture content, solubility, mineral content and recovery yield were 5.11; 18.6; 90.9 and 77.9% respectively, the calcium content of product account for 34.3% of total mineral. Finally, sample were stored at room temperature for 4 weeks still maintained good quality, food hygiene and safety.