Abstract
Objective: Gelatin is a byproduct of meat industry and its hydrolysates showed several functionalities such as antioxidant activity. Response surface methodology (RSM) is a statistical method to mode and optimize biological processes. The purpose of this study was to describe and optimize the enzymatic hydrolysis conditions including time, temperature, pH, and enzyme/substrate ratio (E/S) to produce protein hydrolysate with antioxidant functionality from bovine gelatin by RSM. The scavenging activity was also evaluated using the DPPH method.Results: In this study, we developed and evaluated a model using RSM to describe and optimize conditions of enzymatic hydrolysis of bovine gelatin by trypsin to produce a protein hydrolysate with antioxidant activity. The model was observed and fitted with desirable adequacy and sufficiency. We found that the antioxidant activity increased significantly (P < 0.05) with increasing pH, E/S ratio and time of enzymatic process. However, temperature had no significant (P < 0.05) effect on the antioxidant activity of the hydrolysate. The optimum hydrolysis conditions were observed at the temperature 30-50 °C, pH 8.0, E/S ratio at 2.5 after 2 h of trypsin hydrolysis. The results showed that the hydrolysate under these conditions had greater antioxidant activity.
Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology
