scholarly journals Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3045
Author(s):  
Pedro Valencia ◽  
Silvana Valdivia ◽  
Suleivys Nuñez ◽  
Reza Ovissipour ◽  
Marlene Pinto ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Control Systems ◽  
Ph Control ◽  
Operating Conditions ◽  
Molecular Characteristics ◽  
Degree Of Hydrolysis ◽  
Added Water ◽  
Hydrolysis Of ◽  
By Products ◽  
Water Ratio

The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work aimed to evaluate the effect of these conditions on the hydrolysis of salmon frame (SF) proteins, including the SF hydrolysis without added water. SF hydrolysis by subtilisin at 50, 75, and 100% SF under different pH regimes were evaluated by released α-amino (α-NH) groups, total nitrogen, degree of hydrolysis, and estimated peptide chain length (PCL) at 55 °C. The concentration of released α-NH groups was higher in the conditions with less added water. However, the nitrogen recovery decreased from 50 to 24% at 50 and 100% SF, respectively. Changing the SF/water ratio had a more significant effect than changing the pH regime. Estimated PCL changed from 5–7 to 7–9 at 50 and 100% SF, respectively. The operating conditions affected the hydrolysis performance and the molecular characteristics of the hydrolysate.

Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates

2020 ◽  
Vol 21 (12) ◽  
pp. 1249-1258
Author(s):  
Cindy T. Sepúlveda ◽  
José E. Zapata
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Concentration ◽  
Polynomial Equation ◽  
Degree Of Hydrolysis ◽  
Red Tilapia ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of ◽  
By Products

Background: Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. Objective: We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. Methods: The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. Results: Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. Discussion: The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. Conclusion: The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.

Research on Enzymatic Hydrolysis of Whey Protein

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.

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

2011 ◽  
Vol 20 (No. 1) ◽  
pp. 7-14 ◽  
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. &nbsp;

scholarly journals Influence of Initial Alkalinity of Lignocellulosic Waste on Their Enzymatic Degradation

2014 ◽  
Vol 40 (2) ◽  
pp. 103-113
Author(s):  
Marcin Wołczyński ◽  
Marta Janosz-Rajczyk
Keyword(s):  
Enzymatic Hydrolysis ◽  
Enzymatic Degradation ◽  
Suspended Solids ◽  
Lignocellulosic Waste ◽  
Initial Exposure ◽  
Total Sugars ◽  
Physical Chemical ◽  
Effect Of Treatment ◽  
Hydrolysis Of ◽  
By Products

Abstract The presented results of research on the effectiveness of enzymatic hydrolysis of lignocellulosic waste, depending on their initial depolymerisation in alkaline medium were considered in the context of the possibility of their further use in the fermentation media focused on the recovery of energy in the form of molecular hydrogen. The aim of this study was to determine the appropriate dose and concentration of a chemical reagent, whose efficiency would be high enough to cause decomposition of the complex, but without an excessive production of by-products which could adversely affect the progress and effectiveness of the enzymatic hydrolysis and fermentation. The effect of treatment on physical-chemical changes of homogenates’ properties such as pH, COD, the concentration of monosaccharide and total sugars and the concentration of total suspended solids and volatile suspended solids was determined. The enzymatic decomposition of lignocellulosic complex was repeatedly more efficient if the sample homogenates were subjected to an initial exposure to NaOH. The degree of conversion of complex sugars into simple sugars during enzymatic hydrolysis of homogenates pre-alkalized to pH 11.5 and 12.0 was 83.3 and 84.2% respectively, which should be sufficient for efficient hydrogen fermentation process.

Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery

2009 ◽  
Vol 18 (1-2) ◽  
pp. 120-134 ◽  
Author(s):  
Irineu Batista ◽  
Cristina Ramos ◽  
Rita Mendonça ◽  
Maria Leonor Nunes
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sardina Pilchardus ◽  
Hydrolysis Of ◽  
By Products

Enzymatic hydrolysis of cod (Gadus morhua) by-products

2005 ◽  
Vol 40 (12) ◽  
pp. 3680-3692 ◽  
Author(s):  
Rasa Šližytė ◽  
Turid Rustad ◽  
Ivar Storrø
Keyword(s):  
Enzymatic Hydrolysis ◽  
Gadus Morhua ◽  
Hydrolysis Of ◽  
By Products

Enzymatic hydrolysis of fish protein by-products: Kinetic analysis

2008 ◽  
Vol 136 ◽  
pp. S378-S379
Author(s):  
S. Almonacid ◽  
C. Castillo ◽  
M. Pinto ◽  
A. Abakarov ◽  
R. Simpson
Keyword(s):  
Enzymatic Hydrolysis ◽  
Kinetic Analysis ◽  
Fish Protein ◽  
Hydrolysis Of ◽  
By Products

scholarly journals Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins

2012 ◽  
pp. 33-41 ◽  
Author(s):  
Zorica Knezevic-Jugovic ◽  
Andrea Stefanovic ◽  
Milena Zuza ◽  
Stoja Milovanovic ◽  
Sonja Jakovetic ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Antioxidant Activity ◽  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
Enzymatic Reaction ◽  
Egg White ◽  
Degree Of Hydrolysis ◽  
Egg White Proteins ◽  
Hydrolysis Of ◽  
Ultrasound Pretreatment

The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It appeared that the ultrasound pretreatment resulted in an increase in the degree of hydrolysis of the enzymatic reaction while the high-pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of egg white proteins to some extent. The antioxidant activity of the obtained hydrolysates was improved by ultrasound pretreatment of egg white proteins at the pH 8.3. Thus, the combination of ultrasound pretreatment at the pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50?C and pH 8.0 could offer a new approach to the improvement of the functional properties of egg white proteins and their biological activity.

scholarly journals Assessment of the best operating conditions in the enzymatic hydrolysis of pretreated bagasse for bagasse ethanol.

2018 ◽  
Author(s):  
Carmen Salvador Pinos ◽  
Adalis Mesa Noval ◽  
Ángel Batallas Merino ◽  
Jonathan Villavicencio ◽  
Layanis Mesa Garriga ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Operating Conditions ◽  
Pretreated Bagasse ◽  
Hydrolysis Of
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