Studies on the Enzymatic Hydrolysis of Sweet Potato Sphinx Pupa Protein and the Processing Technique of Amino Acids Nutrition Liquid

The proteins of sweet potato sphinx pupa were hydrolyzed by the proteinases of YT(Yuan-tian) 23 and YT 12. Its optimum hydrolysis condition was that pH 6～7, at 70 ℃ for 30 min after hydrolysed at 50 ℃ for 120 min, with the substrate concentration of fresh pupa 12 mL(20 %, W/V) and 1 % proteinase liquid 1 mL, The proteinase YT 23 showed a higher hydrolysis rate than that of YT 12. An extract rate of soluble nitrogens from total clude protein was 81.2 % when hydrolyzed.Adding the EDTA 2 Na and phosphate can increase the output of soluble nitrogens but not for the Vc. The processing technique of amino acids nutritious liquid of the pupa, formula and quality standard of product was reported in the article.