Enzymatic Hydrolysis of Crayfish Processing By‐products

Baek, Hyung-Hee; Cadwallader, Keith R.

doi:10.1111/j.1365-2621.1995.tb06264.x

Cited by 102 publications

(67 citation statements)

References 24 publications

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“…Figure 1 showed that protein recoveries for all the enzymes increased with time of hydrolysis but the rate of increase get slower at the later stage. Various authors reported that, when compared to other proteolytic enzymes, Alcalase resulted in higher protein recovery, which was again proved for the Paeneus monodon processing waste (Beak and Cadwallader 1995;Shahidi et al 1995, Mizani et al 2005. The decrease in protein recovery in the later stage of hydrolysis can be explained by the slower rate of cleavage of peptide bonds with the elapse of time.…”

Section: Amino Acid Compositionmentioning

confidence: 95%

“…32.88% after 90 min of hydrolysis, which was higher than other proteases. Although there is a relationship between PR (%) and DH (%) (Beak and Cadwallader 1995), previous work has shown that PR (%) …”

Section: Amino Acid Compositionmentioning

confidence: 96%

“…The absorbance was measured at 420 nm and ά -amino acid was expressed in terms of L-leucine. The DH was determined using the modified method of Beak and Cadwallader (1995) and defined as follows:…”

Section: Determination Of Protein Recovery and Degree Of Hydrolysismentioning

confidence: 99%

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Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Dey

Dora

2011

J Food Sci Technol

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Protein hydrolysates were produced from shrimp waste mainly comprising head and shell of Penaeus monodon by enzymatic hydrolysis for 90 min using four microbial proteases (Alcalase, Neutrase, Protamex, Flavourzyme) where PR(%) and DH (%) of respective enzymes were compared to select best of the lot. Alcalase, which showed the best result, was used to optimize hydrolysis conditions for shrimp waste hydrolysis by response surface methodology using a central composite design. A model equation was proposed to determine effects of temperature, pH, enzyme/substrate ratio and time on DH where optimum values found to be 59.37°C, 8.25, 1.84% and 84.42 min. for maximum degree of hydrolysis 33.13% respectively. The model showed a good fit in experimental data because 92.13% of the variability within the range of values studied could be explained by it. The protein hydrolysate obtained contained high protein content (72.3%) and amino acid (529.93 mg/gm) of which essential amino acid and flavour amino acid were was 54.67-55.93% and 39.27-38.32% respectively. Protein efficiency ratio (PER) (2.99) and chemical score (1.05) of hydrolysate was suitable enough to recommend as a functional food additive.

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Section: Amino Acid Compositionmentioning

confidence: 95%

Section: Amino Acid Compositionmentioning

confidence: 96%

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Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Dey

Dora

2011

J Food Sci Technol

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“…Curvas de hidrólise similares foram reportadas para resíduos de camarão, resíduos de atum, salmão, hemoglobina, soro de leite, resíduos de lagosta e capelim, respectivamente (HOLANDA; NETTO, 2006;GUERARD;GIMAS;BINET, 2002;KRISTINSSON;RASCO, 2000;MÁRQUEZ;VÁZQUEZ, 1999;CAMACHO;GUADIX, 1998;BAEK;CADWALLADER, 1995;SHAHIDI;HAN;SYNOWIECKI, 1995).…”

Section: Cinética Da Hidrólise Enzimática E Modelagem Matemáticaunclassified

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

Kurozawa¹,

Park²,

Hubinger³

2009

Ciênc. Tecnol. Aliment.

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O processo de hidrólise proteica consiste na clivagem química ou enzimática de moléculas de proteínas em pequenos peptídeos de tamanhos diversos e, eventualmente, em aminoácidos. Os hidrolisados proteicos podem ser obtidos basicamente através da hidrólise química ou enzimática (ADLER-NISSEN, 1985). Na hidrólise enzimática, enzimas proteolíticas são empregadas para solubilizar a proteína do alimento, resultando na separação de duas frações: uma insolúvel, geralmente utilizada em ração animal; e uma solúvel, que contém a proteína hidrolisada e um baixo teor de lipídios. A proteína hidrolisada pode ser convertida em ingrediente a ser incorporado em alimentos processados, como um realçador de sabor, ingrediente funcional ou um suplemento para alimentos com baixa qualidade proteica ou para fórmulas balanceadas para atletas ou indivíduos que não podem digerir a proteína intacta (FURLAN;OETTERER, 2002;SGARBIERI, 1996). Desta forma, a disponibilidade de produtos nutricionalmente equilibrados, utilizando hidrolisados proteicos, pode fornecer importante aporte proteico em dietas alimentares.A carne de peito de frango possui uma composição homogênea, um alto conteúdo de proteína (22 g/100 g carne) e um baixo teor de lipídios (3 g/100 g carne) quando comparada com outros cortes da ave, tais como a asa (18 g de proteína ou lipídio/100 g carne) e coxa (18 g proteína ou 5 g lipídios/100 g carne). Além disso, as proteínas de origem animal são as mais completas por apresentarem um perfeito equilíbrio de aminoácidos essenciais, isto é, aqueles que o AbstractThe hydrolysis of chicken breast meat by commercial protease Alcalase® 2.4 L was studied in order to evaluate the temperature, renzyme:substrate ratio, and pH influence on enzymatic hydrolysis kinetics. The tests were carried out under different conditions with respect to temperature (43-77 °C), enzyme:substrate ratio (0.8-4.2% w/w, g enzyme/100 g protein), and pH (7.16-8.84) according to factorial 2 3 experimental design with the total of 17 tests. The reaction was monitored by the pH-stat method to obtain the degree of hydrolysis values at different intervals of time. The hydrolysis curves were characterized by high initial reaction rates followed by decreases in the reaction rate up to the stationary phase. The results were fitted an exponential model that presented a good fit with high determination coefficient and low average relative error. The variables influence on model parameters was observed by experimental design. An increase in the enzyme:substrate ratio and temperature led to higher parameter a values. The parameter b was not affected by the enzyme:substrate ratio and its value increased with higher temperature. The variable pH affected significantly the parameters a and b. Keywords: protein; pH-stat; modeling; experimental design. ResumoA influência da temperatura, pH e razão enzima:substrato na cinética de hidrólise enzimática de carne de frango utilizando a protease Alcalase® 2,4 L foi avaliada neste trabalho. Os experimentos foram conduzidos à temperatura de ...

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“…Surowka and Fik (1992), who measured the production of protein hydrolysate with Neutrase from chicken heads, report that hydrolysis increases as substrate concentration decreases. Also, Baek and Cadwallader (1995) report that by using Optimase to hydrolyze crayfish processing byproducts, the %DH increases as substrate concentration decreases to 45% (w/v), suggesting that a high %DH does not coincide with a high amount of hydrolysate. Similarly, Moreno and Cuadrado (1993) hydrolyzed vegetable proteins with Alcalase and found the reaction mechanism to be consistent with substrate inhibition and a second-order deactivation with respect to the enzyme concentration.…”

Section: Optimization Of Multiple Responsesmentioning

confidence: 99%

Optimization of goldstripe sardine (Sardinella gibbosa) protein hydrolysate using Alcalase® 2.4L by response surface methodology Optimización de hidrolisato de proteína de Sardinela dorada (Sardinella gibbosa) usando Alcalase® 2.4L a través de RSM

Taheri

Kenari

Motamedzadegan

et al. 2011

CyTA - Journal of Food

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Enzymatic Hydrolysis of Crayfish Processing By‐products

Cited by 102 publications

References 24 publications

Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Optimization of the production of shrimp waste protein hydrolysate using microbial proteases adopting response surface methodology

Influência das condições de processo na cinética de hidrólise enzimática de carne de frango

Optimization of goldstripe sardine (Sardinella gibbosa) protein hydrolysate using Alcalase® 2.4L by response surface methodology Optimización de hidrolisato de proteína de Sardinela dorada (Sardinella gibbosa) usando Alcalase® 2.4L a través de RSM

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