scholarly journals Optimisation of Enzymatic Hydrolysis Condition of Soybean (Glycine Max (L.) Merr.) Tempeh Protein Hydrolysate Using Response Surface Methodology (RSM)

2019 ◽  
Vol 7 (4.14) ◽  
pp. 273
Author(s):  
Wan Saidatul Syida Wan Kamarudin ◽  
Noriham Abdullah ◽  
Normah Ismail ◽  
Mohamad Yusuf Maskat
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Response Surface ◽  
Substrate Concentration ◽  
Protein Hydrolysate ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Enzyme Inactivation ◽  
Hydrolysis Time ◽  
Food Ingredient

The beneficial properties of overripe tempeh as a functional ingredient protein isolate are overlooked by most food manufacturers. The present study aims to optimise the enzymatic hydrolysis conditions to obtain tempeh protein hydrolysate (PH) that can be used as potential functional foods. The enzymatic hydrolysis (using Flavourzyme) conditions, namely, temperature (°C), enzyme to substrate concentration (%) and hydrolysis time (min) on both total flavonoid content (TFC) and glutamic acid content (GAC), as responses, were optimised using response surface methodology (RSM) by employing three factors, 3-level, and central composite rotatable design (CCRD). Enzyme inactivation was successfully performed by keeping the hydrolysate at 85°C in a water bath for 10 min. Based on the results, the optimum conditions for the hydrolysis of 6.0 g of soy protein isolate (SPI) from soybean tempeh were at temperature 55°C with 2.6% enzyme to substrate concentration heated for 128 min which resulted in 8.93 g QE/100 g DEW of TFC and 12.96 g/100 g DEW of GAC. The results also showed that TFC and GAC were significantly influenced by all the factors studied. Therefore, the results suggested that soybean by-product such as overripe tempeh can be converted into hydrolysate which is a good source of protein fortification of various food products as well as a potential functional food ingredient.  

Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: Application of response surface methodology

2009 ◽  
Vol 115 (2) ◽  
pp. 753-757 ◽  
Author(s):  
D. Peričin ◽  
Lj. Radulović-Popović ◽  
Ž. Vaštag ◽  
S. Mađarev-Popović ◽  
S. Trivić
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Response Surface ◽  
Protein Isolate ◽  
Hydrolysis Of

scholarly journals Investigation of Enzymatic Hydrolysis Kinetics of Soy Protein Isolate: Laboratory And Semi-Industrial Scale

2022 ◽  
Author(s):  
Nikita Pozdnyakov ◽  
Sergey Shilov ◽  
Alexandr Mikhailovich Lukin ◽  
Maxim Bolshakov ◽  
Evgeny Sogorin
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Industrial Scale ◽  
Industrial Experiments ◽  
Soy Protein Hydrolysate ◽  
Kinetics Of ◽  
Hydrolysis Of

Abstract Soy protein isolate is a worthy substitute for meat protein. However, its low level of digestibility limits its spread to new market niches. This problem can be solved by enzymatic hydrolysis of soy protein to peptides. Several research teams have already been solving this problem, but their results were obtained under laboratory conditions and do not provide information about the reproducibility of the results on an industrial scale. In this paper, we have compared the results of laboratory and semi-industrial experiments of enzymatic hydrolysis of protein. Also the kinetics of the reaction under different conditions is shown, and the final product is characterized. The obtained results of semi-industrial experiments can form the basis of industrial regulations for the production of soy protein hydrolysate as an easily digestible form of dietary protein for athletes and patients with digestive disorders.

scholarly journals RELEASE BIOATIVE PEPTIDES FROM SOYBEAN BY OPTIMIZATION THE ENZYMATIC HYDROLYSIS BY ALCALASE AND PROTAMEX USING RESPONSE SURFACE METHODOLOGY

2017 ◽  
Vol 55 (2) ◽  
pp. 137 ◽  
Author(s):  
Hoa Quynh Nguyen ◽  
Dong Thi Anh Dao
Keyword(s):  
Response Surface Methodology ◽  
Amino Acid ◽  
Enzymatic Hydrolysis ◽  
Response Surface ◽  
Soy Protein ◽  
Bioactive Peptides ◽  
Positive Impact ◽  
Specific Protein ◽  
Human Consumption ◽  
Hydrolysis Time

Bioactive peptides have been defined as specific protein fragments that have a positive impact on body functions and conditions and may ultimately influence health. The objective of this paper is to study the enzymatic hydrolysis process of soy protein to produce bioactive peptides. To study the action of Alcalase and Protamex on the proteins of soybean, the influence of the temperature, pH, substrate concentration, enzyme concentration and hydrolysis time on the soluble protein recovery of the soy proteins was evaluated. The soyprotein was hydrolyzed by two different enzymes. Response surface methodology was applied to optimize the hydrolysis capicity. The dried hydrolysate was low to medium molecular weight bioactive peptides. The results of amino acid analysis showed that the composition of amino acid of soy protein and its hydrolysate obtained under the optimized condition was considerably enriched in essential amino acids and ensure the nutrition and safety for human consumption.

scholarly journals Antioxidant Hydrolysate Production From Bovine Collagen With Trypsin; Optimized by Response Surface Methodology

2021 ◽  
Author(s):  
Babak Pakbin ◽  
Samaneh Allahyari ◽  
Shaghayegh Pishkhan Dibazar ◽  
Wolfram Manuel Brück ◽  
Roghayeh Vahidi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Response Surface ◽  
Protein Hydrolysate ◽  
Meat Industry ◽  
Bovine Collagen ◽  
Dpph Method ◽  
Hydrolysis Conditions ◽  
Bovine Gelatin

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 Enzymatic Hydrolysis with Cryotin F on Antioxidative Activities for Shrimp Hydrolysate Using Response Surface Methodology

2009 ◽  
Vol 14 (4) ◽  
pp. 323-328 ◽  
Author(s):  
Yang-Bong Lee ◽  
Sivakumar Raghavan ◽  
Min-Hee Nam ◽  
Mi-Ae Choi ◽  
Navam S. Hettiarachchy ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Response Surface

Study on Juice Yield by Compound Enzymolysis in Cloudy Apple Juice

2021 ◽  
Vol 1032 ◽  
pp. 45-50
Author(s):  
Tian Cai ◽  
Pu Shun Xi ◽  
Cheng Cheng Kou ◽  
Yue Yi Zhang ◽  
Xue Hui Cao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Optimal Condition ◽  
Response Surface ◽  
Apple Juice ◽  
Juice Yield

The compound enzymolysis was studied to improve cloudy apple juice yield. Pectinase, cellulase and xylanase with high decomposition activity for cloudy apple juice were selected for compound enzymolysis. Response surface methodology was used to analyze the optimal additive amount. Results showed that, the effect of interaction between cellulase and xylanase on juice yield was extremely significant (P < 0.01). The optimal condition of complex enzymatic hydrolysis was: pectinase 0.16%, cellulase 0.57% and xylanase 0.12%. The better condition of compound enzymolysis was 45 °C for 60 min. The juice yield of cloudy apple juice significantly improved after optimized enzymolysis, which reached up to 83%.

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