Determination of Reaction Progress in the Enzymatic Hydrolysis of Seafood Processing Byproducts: A Simple Alternative to the Degree of Hydrolysis

A polarographic study of the hydrolysis of [8-lysine]vasopressin and some hormonogens of the vasopressin series with the blood serum of women in the last week of pregnancy was studied. The dependence of hydrolysis on pH (pH optimum: 7.4-7.50, substrate concentration (Km 1.2 . 10-5M), pH stability and thermal stability were determined. The rate of hydrolysis of individual vasopressin analogues decreases in the order: [8-lysine]vasopressin > Nα-glycyl-prolyl[8-lysine]-vasopressin > Nα-leucyl-[8-lysine]vasopressin > Nα-alanyl-[8-lysine]vasopressin > Nα-phenyl alanyl-[8-lysine]vasopressin > Nα-diglycyl-[8-lysine]vasopressin > Nα-prolyl-[8-lysine]vasopressin > Nα-triglycyl-[8-lysine]vasopressin > Nα-sarcosyl-glycyl-[8-lysine]vasopressin. The degree of hydrolysis gradually increases to a multiple with the length of the pregnancy in consequence of the presence of oxytocine. However, vasopressin is also hydrolysed to a small extent with the enzymes from the blood sera of non-pregnant women. Under similar analytical conditions oxytocin was not hydrolysed with the sera of non-pregnant women and therefore oxytocin is a more suitable substrate than vasopressin for polarographic determination of serum oxytocinase.

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Research on Enzymatic Hydrolysis of Whey Protein

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.411-414.3205 ◽

2013 ◽

Vol 411-414 ◽

pp. 3205-3209

Author(s):

Fang Qian ◽

Lei Zhao ◽

Shu Juan Jiang ◽

Guang Qing Mu

Keyword(s):

Enzymatic Hydrolysis ◽

Whey Protein ◽

Degree Of Hydrolysis ◽

Quadratic Regression ◽

Orthogonal Regression ◽

Single Factor Analysis ◽

Verification Test ◽

Enzyme Dosage ◽

Hydrolysis Conditions ◽

Hydrolysis Of

Based on single factor analysis for the enzymatic hydrolysis of whey protein, papain was selected as the optimal enzyme and its enzymatic hydrolysis conditions were optimized by the quadratic regression orthogonal rotary test. The orthogonal regression model for degree of hydrolysis (DH) to three factors including temperature (X1), time (X2), enzyme dosage (X3) was established as follow: DH=10.40+0.22X1+0.30X2+1.31X3+0.019X1X2+0.011X1X3-0.039X2X3-0.39X12-0.16X22-0.40X32, Verification test showed a DH of 11.7% was obtained at the optimal hydrolysis condition of 56.6°C, 113.8 min and enzyme 8213.7 U /g protein, which basically consisted with the model theoretical value.

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Synthesis and spectral characterization of 2,2-diphenylethyl glucosinolate and HPLC-based reaction progress curve data for the enzymatic hydrolysis of glucosinolates by Sinapis alba myrosinase

Data in Brief ◽

10.1016/j.dib.2016.11.086 ◽

2017 ◽

Vol 10 ◽

pp. 151-181 ◽

Cited By ~ 2

Author(s):

Chase A. Klingaman ◽

Matthew J. Wagner ◽

Justin R. Brown ◽

John B. Klecker ◽

Ethan H. Pauley ◽

...

Keyword(s):

Enzymatic Hydrolysis ◽

Sinapis Alba ◽

Spectral Characterization ◽

Reaction Progress ◽

Progress Curve ◽

Hydrolysis Of

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The determination of urea in soil extracts and related samples—a review

Soil Research ◽

10.1071/sr04028 ◽

2004 ◽

Vol 42 (7) ◽

pp. 709 ◽

Cited By ~ 14

Author(s):

David F. Lambert ◽

John E. Sherwood ◽

Paul S. Francis

Keyword(s):

Enzymatic Hydrolysis ◽

Flow Injection Analysis ◽

Acidic Solution ◽

Clinical Applications ◽

Urease Inhibitors ◽

Viable Option ◽

Soil Extracts ◽

Diacetyl Monoxime ◽

Hydrolysis Of

Although the dominant methods for the determination of urea in clinical applications incorporate selective enzymatic hydrolysis of urea, the determination of urea in soil extracts is complicated by the presence of urease inhibitors. The spectrophotometric determination of urea with an acidic solution diacetyl monoxime and semicarbazide is a viable option but traditional manual procedures are time-consuming. New variations on these procedures, based on microplates or flow-injection analysis methodologies, allow a far greater number of samples to be analysed with high precision and sensitivity.

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Determination of Yield of Enzymatic Hydrolysis of Vegetable Oils by Near-Infrared Spectroscopy

Asian Journal of Chemistry ◽

10.14233/ajchem.2017.20257 ◽

2017 ◽

Vol 29 (3) ◽

pp. 571-575

Author(s):

G.M. Rodrigues ◽

C. Silva

Keyword(s):

Infrared Spectroscopy ◽

Enzymatic Hydrolysis ◽

Near Infrared Spectroscopy ◽

Vegetable Oils ◽

Near Infrared ◽

Hydrolysis Of

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Determination of ammonia, amides, and the degree of hydrolysis of partially hydrolyzed polyacrylamide by thermometric titration and direct injection enthalpimetry

Thermochimica Acta ◽

10.1016/0040-6031(87)88034-6 ◽

1987 ◽

Vol 111 ◽

pp. 57-65 ◽

Cited By ~ 5

Author(s):

Lee D Hansen ◽

Delbert J Eatough

Keyword(s):

Direct Injection ◽

Degree Of Hydrolysis ◽

Partially Hydrolyzed Polyacrylamide ◽

Thermometric Titration ◽

Hydrolyzed Polyacrylamide ◽

Hydrolysis Of

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Determination of inhibition in the enzymatic hydrolysis of cellobiose using hybrid neural modeling

Brazilian Journal of Chemical Engineering ◽

10.1590/s0104-66322005000100003 ◽

2005 ◽

Vol 22 (1) ◽

pp. 19-29 ◽

Cited By ~ 8

Author(s):

F. C. Corazza ◽

L. P. V. Calsavara ◽

F. F. Moraes ◽

G. M. Zanin ◽

I. Neitzel

Keyword(s):

Enzymatic Hydrolysis ◽

Neural Modeling ◽

Hydrolysis Of

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A miniaturized microtiter plate protocol for the determination of selenomethionine in selenized yeast via enzymatic hydrolysis of protein-bound selenium

Analytical Methods ◽

10.1039/c0ay00526f ◽

2011 ◽

Vol 3 (3) ◽

pp. 738 ◽

Cited By ~ 7

Author(s):

Michael Stiboller ◽

Markus Damm ◽

Allycia M. Barbera ◽

Doris Kuehnelt ◽

Kevin A. Francesconi ◽

...

Keyword(s):

Enzymatic Hydrolysis ◽

Microtiter Plate ◽

Hydrolysis Of ◽

Selenized Yeast

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Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

Czech Journal of Food Sciences ◽

10.17221/3503-cjfs ◽

2011 ◽

Vol 20 (No. 1) ◽

pp. 7-14 ◽

Cited By ~ 56

Author(s):

M. Hrčková ◽

M. Rusňáková ◽

J. Zemanovič

Keyword(s):

Enzymatic Hydrolysis ◽

Functional Properties ◽

Aqueous Dispersion ◽

Protein Hydrolysates ◽

Soy Flour ◽

Degree Of Hydrolysis ◽

Defatted Soy Flour ◽

Sds Page ◽

Soy Protein Hydrolysates ◽

Hydrolysis Of

Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest degree of hydrolysis (DH 39.5) was observed in the presence of protease Flavourzyme. SPH were used for measuring functional properties (foaming stability, gelation). Treatment with Flavourzyme improved foaming of proteins of DSF. Foaming stability was low in the presence of Novozym. Proteases treated DSF showed good gelation properties, mainly in the case of treatment with Flavourzyme. SDS-PAGE analysis showed that after enzyme ad-dition to the 5% aqueous dispersion of DSF each enzyme degraded both b-conglycinin and glycinin. In general, the basic polypeptide from glycinin showed the highest resistance to proteolytic activity. The most abundant free amino acids in the hydrolysates were histidine (30%), leucine (24%) and tyrosine (19%) in the case of the treatment with proteases Alcalase and Novozym, and arginine (22.1%), leucine (10.6%) and phenylalanine (12.9%) in the case of the treatment with Flavourzyme.  

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