Author : Pham Binh Chay

Summary : The study was conducted to determine the effect of temperature (37°C, 60°C, 95°C, 110°C, and 125°C) using various HCl concentration of (2,4,6, and 10) and (3,6,14,and 18 N) H2SO4 for time (8,24,36,48, and 72 hrs) on the hydrolysis of coconut and soybean meals. The release of free amino groups was used as a measure of the rate of hydrolysis. Results showed that both HCl and H2SO4 effected complete hydrolysis of the protein samples used. Complete hydrolysis was effected by HCl at the minimum condition of 6N and 24 hrs reaction time at 110°C while for H2SO4 18N and 24 hrs reaction time at 95°C was required. Prolonged heating using high acid concentrations, however, resulted in some deterioration as indicated by the reduction of the free amino acid values measured.