Preparation Technology of Hydrolysis Protein of Tilapia Meat

2012 ◽  
Vol 550-553 ◽  
pp. 1160-1167
Author(s):  
Xi Juan Fang ◽  
Lu Xin Chen ◽  
Qing Zhu Zeng ◽  
Qing Ling Xu ◽  
Yu Zhan ◽  
...  
Keyword(s):  
Regression Model ◽  
Response Surface ◽  
Small Deviation ◽  
Degree Of Hydrolysis ◽  
Soluble Nitrogen ◽  
Single Factor ◽  
Hydrolysis Time ◽  
Preparation Technology ◽  
Hydrolysis Temperature ◽  
Acid Solubility

The preparation technology of tilapia protein hydrolysates by building single factor test and response surface methodology (RSM) were defined. The effect of hydrolysis temperature, pH, the additive quantity of Alcalase, the ratio of liquid-to-solid on degree of hydrolysis (DH), TCA-soluble nitrogen index (TCA-NSI) and yield of acid-solubility peptide (YASP) by regression model was obtained by response surface analysis. Regression model indicated that the optimal condition hydrolyzed animal protein of tilapia meat by proteinase was described as following：hydrolysis temperature 54.30°C, pH 8.77, the additive quantity of Alcalase 2.4L was 3702U/g, the ratio of liquid-to-solid was 3.06, hydrolysis time 1 hour. Under such conditions, the DH(%), TCA-NSI(%) and YASP(%) reached 33.63%, 22.10%, 64.55%, respectively. Experiment result showed that the predictive value and experimental value was small deviation and indicated that regression model was reasonable and reliable.

scholarly journals Optimization of Oyster (Crassostrea talienwhanensis) Protein Hydrolysates Using Response Surface Methodology

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2844 ◽  
Author(s):  
Xueqin Wang ◽  
Huahua Yu ◽  
Ronge Xing ◽  
Song Liu ◽  
Xiaolin Chen ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Hydrolysis Temperature ◽  
Hydrolysis Conditions ◽  
Different Response

Oyster (Crassostrea talienwhanensis) protein was hydrolyzed by trypsin to produce peptides with different response values, and response surface methodology (RSM) was applied to optimize the hydrolysis conditions. The highest degree of hydrolysis (DH) of the oyster peptide (OP) was obtained at an enzyme concentration of 1593.2 U/g, a pH of 8.2, a hydrolysis temperature of 40.1 °C, a hydrolysis time of 6.0 h, and a water/material ratio of 8.2. The greatest hydroxyl-radical-scavenging activity of OP was obtained at an enzyme concentration of 1546.3 U/g, a pH of 9.0, a hydrolysis temperature of 50.2 °C, a hydrolysis time of 5.1 h, and a water/material ratio of 5.6. The largest branched-chain amino acid (BCAA) content of OP was obtained at an enzyme concentration of 1323.8 U/g, a pH of 8.3, a hydrolysis temperature of 41.7 °C, a hydrolysis time of 6.7 h, and a water/material ratio of 4.8. The three experimental values were significantly in agreement with the predicted values within the 95% confidence interval. Furthermore, ultrafiltration and chromatographic methods were used to purify the OP, and 13 peptides that were rich in Lys, Arg, His, and Thr were identified by LC-MS/MS. The results of this study offer different optimum hydrolysis conditions to produce target peptides from oyster protein by using RSM, and this study provide a theoretical basis for the high-value utilization of oyster protein.

scholarly journals OPTIMIZATION FOR BATCH PROTEOLYTIC HYDROLYSIS OF SPENT BREWER’S YEAST BY USING PROTEASES

2018 ◽  
Vol 54 (4A) ◽  
pp. 181
Author(s):  
Nguyen Thi Thanh Ngoc
Keyword(s):  
Ph Value ◽  
Degree Of Hydrolysis ◽  
Optimal Conditions ◽  
Brewer’S Yeast ◽  
Hydrolysis Time ◽  
Brewer's Yeast ◽  
Factors Influencing ◽  
Hydrolysis Temperature ◽  
Hydrolysis Of ◽  
Proteolytic Hydrolysis

The yield of proteolylic hydrolysis for spent brewer’s yeast by protease and aminoacid contents of hydrolysates (the main  factors influencing in taste of hydrolysed product) depends on factors influencing in catalytic activities of enzymes as temperature, pH value, type of used  enzymes and ratio enzyme/substrate. With the purpose to hydrolyse the spent brewer’s yeast for food application, bitterness of hydrolysate takes the firth consideration, and than the yield of hydrolysing process plays economic role. In this paper, it is dealt with determination of optimal conditions to obtain the highest yield of hydrolysis process and the lowest bitterness of hydrolysate (the bitterness is determined by sensory evaluation, expressed equivalently with concentration of quinine). Response surface methodology (RSM) was used to determine optimum condition for batch proteolytic hydrolysis of spent brewer’s yeast. The influencing factors were investigated as temperature (X1): 40 oC–60 oC; pH (X2): 6.0–9.0, ratio E (flavourzyme)/S (X3): 5–10 U/g and hydrolysis time (X4): 6–9 hours. The experimental responses including degree of hydrolysis (Y1) (%) and bitterness of hydrolysate (Y2) (μmol quinine/ml) are performed in second-degree model. The optimal conditions for obtaining high degree of hydrolysis and low bitterness are determined: Ratio of enzyme mixture (alcalase 7.5 U/g and flavourzyme 8.5 U/g), pH 7.5, hydrolysis temperature at 52oC and hydrolysis time 9 hours. Under the optimal conditions, the actual values obtained for the yield of hydrolysis was 40.81  ± 0.044 % and the bitterness equivalently with concentration of quinine was 16.37 ± 0.03 μmol quinine/ml.

Application of Response Surface Methodology to Optimise Preparation High Antioxidant Activity Product from Pinctada fucata Muscle

2011 ◽  
Vol 396-398 ◽  
pp. 1341-1348 ◽  
Author(s):  
Yan Yan Wu ◽  
Lai Hao Li ◽  
Zhen Hua Duan ◽  
Xian Qing Yang ◽  
Jun Shang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Radical Scavenging ◽  
Response Surfaces ◽  
Pinctada Fucata ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Activity Product ◽  
High Antioxidant Activity

The high antioxidant activity product was isolated from Pinctada fucata muscle by a method of Alcalase hydrolysis. Optimization using response surface methodology was performed and 3D response surfaces were plotted from the mathematical model. The results indicated that the optimal extraction conditions were as follows: pH 7.0, temperature 61°C, E/S 3.01%, hydrolysis time 3h, under the conditions of hydrolysis products of the DPPH radical scavenging rate of 67.3% and the degree of hydrolysis of 31.2%, which was in good agreement with the predicted model value.

Study on Extracting TB from Liubao Tea with Cellulase Auxiliary Method

2013 ◽  
Vol 781-784 ◽  
pp. 1870-1874
Author(s):  
Ying Zi He ◽  
Xiao Wang ◽  
Xue Hong Zhang
Keyword(s):  
Enzymatic Hydrolysis ◽  
Influence Factors ◽  
Orthogonal Test ◽  
Test Results ◽  
Single Factor ◽  
Extraction Condition ◽  
Hydrolysis Time ◽  
Orthogonal Experiments ◽  
Hydrolysis Temperature

A new way using cellulase as auxiliary method to extract theabrownin (TB) from Guangxi Liubao Tea was proposed in this article. Single factor and orthogonal experiments were used to analysis the best extraction condition of TB from Tea. The effects of the enzyme dose, enzymatic hydrolysis time, enzymatic hydrolysis temperature and the PH of extraction were investigated by orthogonal test. Results showed that the order of influence factors was enzymatic hydrolysis time, the PH of extraction, enzyme dose and enzymatic hydrolysis temperature. The optimal extraction conditions were determined as follows: the dosage of cellulose 20 mg/g, the enzymatic hydrolysis time 40 min, the enzymatic hydrolysis temperature 30°C,the extraction PH=4. The highest extraction ration can attach 24.503%.

Optimization of the Preparation Technology of Resistant Starch of Cowpea Using Response Surface Methodology

2012 ◽  
Vol 554-556 ◽  
pp. 909-917 ◽  
Author(s):  
Wei Wen Huang ◽  
Wei Wang ◽  
Ji Lie Li ◽  
Zhong Hai Li
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Resistant Starch ◽  
Preparation Process ◽  
Optimal Conditions ◽  
Single Factor ◽  
Preparation Technology ◽  
Starch Concentration ◽  
Main Factors ◽  
Optimized Conditions

Response surface methodology was used to optimize the preparation technology of resistant starch (RS) production by raw cowpea bean starch. In the first optimization step, single factor experiments designed was used to evaluate the influence of RS yield. The RS yield were influenced significantly by some factors of preparation RS, including the starch concentration, autoclaving time, pullulanase dosage and enzymolysis temperature. The others in the investigation scope had no significant influence on the RS production. In the last step, four main factors were further optimized using Box-Behnken designs and response surface analysis. The optimized conditions in the process of preparation RS were starch concentration as 29%, autoclaving time as 38min, pullulanase dosage as 4.0PUN/g, enzymolysis temperature as 60°C. In our optimal conditions, rather good RS yield was 23.52±0.15% and repeatability of the preparation process was good which was valuable in further production.

Technology Optimization on Preparation of Peanut Polypeptide Using Alcalase

2011 ◽  
Vol 236-238 ◽  
pp. 2586-2593 ◽  
Author(s):  
Li Na Yu ◽  
Qing Xuan Gong ◽  
Qing Li Yang ◽  
Jie Sun ◽  
Jie Bi ◽  
...  
Keyword(s):  
Influencing Factors ◽  
Mass Fraction ◽  
Mass Concentration ◽  
Ph Value ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Soluble Nitrogen ◽  
Hydrolysis Time ◽  
Hydrolysis Temperature ◽  
Enzyme Dosage

In order to exploit and utilize the peanut protein resource and produce high additional value protein products, the preparation technology of peanut polypeptide from peanut protein isolate was investigated using Alcalase. The effects of influencing factors, enzyme dosage, substrate mass fraction, hydrolysis temperature, hydrolysis time and pH value, on hydrolysis was studied during the process of Alcalase hydrolyzing peanut protein isolate by single factor experiment and response surface methodology central composite design. The regression model for the relationship between the influencing factors and the soluble nitrogen mass concentration was established. The optimum parameters for Alcalase enzymatic reaction were obtained as follows: pH value 8.0, enzyme dosage 4762U/g substrate, substrate mass fraction 5%, hydrolysis temperature 50°C, hydrolysis time 180min, and then the soluble nitrogen mass concentration reached to 16.28mg/mL.

Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Hanju Sun ◽  
Zhe Chen ◽  
Peng Wen ◽  
Hong Lei ◽  
Juan Shi ◽  
...  
Keyword(s):  
Reaction Temperature ◽  
Substrate Concentration ◽  
Orthogonal Experiment ◽  
Enzyme Concentration ◽  
Neutral Protease ◽  
Degree Of Hydrolysis ◽  
Single Factor ◽  
Hydrolysis Time ◽  
Initial Ph ◽  
Hydrolysis Conditions

Ginkgo nuts were used as raw material and peptides were prepared in turn with Neutral protease and Flavourzyme. In single-factor experiments of Neutral protease, conditions of temperature, pH, enzyme concentration and substrate concentration were optimized in term of degree of hydrolysis (DH). Based on the results of single-factor experiments, an orthogonal experiment (L9(3)4) was conducted to optimize the hydrolysis conditions of Neutral protease. The results showed that enzyme concentration, substrate concentration, reaction temperature and initial pH were the main variables that influenced DH. The highest DH was obtained when hydrolysis time, reaction temperature, initial pH, enzyme amount and substrate concentration were 4 h, 45 oC, 7.0, 1.8 mg/mL and 0.02 g/mL, respectively. Subsequently, the resulting solution was further hydrolyzed with Flavourzyme. Initial pH, temperature, time and enzyme concentration were optimized in term of DH. Finally, another orthogonal experiment (L9(3)4) was conducted to get the best enzymatic conditions of Flavourzyme, and enzyme concentration, initial pH, temperature and time were used as factors. The results showed that when Flavourzyme concentration, reaction temperature, initial pH and hydrolysis time were 9.0 mg/mL, 50 oC, 7.0 and 5 h, respectively, DH was the highest. The final degree of hydrolysis was 22.56%.

scholarly journals Combined beef thawing using response surface methodology

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 547-553 ◽  
Author(s):  
J. Jin ◽  
X. Wang ◽  
Y. Han ◽  
Y. Cai ◽  
Y. Cai ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Regression Model ◽  
Protein Content ◽  
Response Surface ◽  
Ultrasonic Wave ◽  
Loss Rate ◽  
Cooking Loss ◽  
Drip Loss ◽  
Single Factor ◽  
Theoretical Results

Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches –8°C, and finally ultrasonic thawing at 220 W until the beef centre temperature rises to 0°C. With this method, the drip loss rate is 1.9003%, cooking loss rate is 33.3997%, and protein content is 229.603 μg, which are not significantly different from the model-predicted theoretical results (P ≥ 0.05).

Optimization of Enzymatic Preparation Anti-Oxidation Peptides from Pigskin Gelatin

2013 ◽  
Vol 641-642 ◽  
pp. 984-987
Author(s):  
Xiao Qiang Zhang ◽  
Wen Bin Dong ◽  
Min Zhang
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Experimental Results ◽  
Enzymatic Preparation ◽  
Single Factor ◽  
Enzymatic Hydrolysate ◽  
Scavenging Effect ◽  
Protease Enzyme ◽  
Hydrolysis Temperature ◽  
Hydrolysis Of

We screen the neutral protease enzyme used to hydrolysis, through scavenging effect of six enzymatic hydrolysate on O2-•. The hydrolysis of condition was optimized by response surface methodology on the basis of single factor experiments. The optimized condition was as follows: hydrolysis temperature 43.65 °C, pH 6.25, time 3.29h, and content of enzyme 3.0% (W/W). Under this condition, the O2-•scavenging rate of the hydrolyzate was up to 72.01%. The experimental results were 71.15%.

Optimization of Sargassum Extracts Preparation with Complex Enzyme by Response Surface Methodology

2012 ◽  
Vol 550-553 ◽  
pp. 1653-1658
Author(s):  
Shu Xing Liu ◽  
Shuang Zhang ◽  
Wei Na Jiao
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Enzyme Hydrolysis ◽  
Hydrolysis Time ◽  
Design Expert ◽  
Preparation Conditions ◽  
Hydrolysis Temperature ◽  
Good Repeatability

Use Design Expert software to establish a quadratic polynomial model between four factors and content of reducing sugar which is characterization for hydrolysis. The four factors are the amount of complex enzyme, the ratio of complex enzyme, hydrolysis temperature and hydrolysis time. Process of sargassum extracts preparation with complex enzyme is optimized by response surface methodology. The optimum preparation conditions were achieved as follows：amount of complex enzyme is 2.05%, ratio of complex enzyme is 1.98, hydrolysis temperature is 55°C, hydrolysis time is 64minutes, and the final reducing sugar content is 0.832% which is good repeatability.

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