Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase® 2.4L
-
Ali Taheri
The objective of this study was to determine the optimum conditions for production of a poultry by-product hydrolysate by Alcalase® 2.4L. Response surface methodology was conducted to ascertain this aim. The effects of enzyme/substrate ratio (Anson unit/g protein), time (minute) and temperature (°C) were determined. The responses included the degree of hydrolysis (%) and nitrogen recovery (%) at pH 8.5. The model showed a good fit, since the R2 = 0.981 for DH and the R2 = 0.968 for nitrogen recovery indicated that 98.1% and 96.8% of the variability within the range of values studied could be explained by the models. Furthermore, lack of fit of the models was not significant (p<0.05). Optimum conditions were an enzyme/substrate ratio of 0.05 Anson unit/g protein, a time of 85.64 minutes and a temperature of 45.52°C. The predicted responses were 26.14% DH and 81.38% nitrogen recovery. Histidine and methionine were the limiting amino acids in the hydrolysate. These results showed that this optimized assay is suitable to screen for protein hydrolysate production from poultry by-products. This work suggests that the protein hydrolysate could be a good protein source in fish diets and a functional additive in the food industry.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
- Article
- Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves
- Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
- Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics
- Development of Hot-Air Dried Cut Persimmon
- Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality
- Measurement of Bed Grain and Air Conditions during Solar Drying of Rice
- Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers
- Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating
- Comparative Effects of Microwave and Water Bath on the Packing Films of Milk
- Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis
- Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties
- Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase® 2.4L
- Effects of Ultrahigh Pressure Extraction Conditions on Yields and Antioxidant Activities of Flavonoid from Laoying Tea
- Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process
- Modeling of Respiration Rate of Capsicum at Various Temperatures
- Shorter Communication
- Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation
- Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection
- Response to an Article
- Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.
Artikel in diesem Heft
- Article
- Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves
- Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
- Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics
- Development of Hot-Air Dried Cut Persimmon
- Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality
- Measurement of Bed Grain and Air Conditions during Solar Drying of Rice
- Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers
- Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating
- Comparative Effects of Microwave and Water Bath on the Packing Films of Milk
- Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis
- Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties
- Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase® 2.4L
- Effects of Ultrahigh Pressure Extraction Conditions on Yields and Antioxidant Activities of Flavonoid from Laoying Tea
- Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process
- Modeling of Respiration Rate of Capsicum at Various Temperatures
- Shorter Communication
- Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation
- Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection
- Response to an Article
- Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.
