Response surface optimization of enzymatic hydrolysis of duck blood corpuscle using commercial proteases.

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. ©2014 Poultry Science Association Inc.