Enzymatic hydrolysis of whey proteins: I. Kinetic models

González-Tello, P.; Camacho, F.; Jurado, E.; Páez, M.P.; Guadix, Emilia M.

doi:10.1002/bit.260440415

Cited by 107 publications

(86 citation statements)

References 6 publications

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“…Esse perfil da curva de hidrólise enzimática pode estar associado a diversos fatores, tais como: 1) diminuição da concentração de ligações peptídicas disponíveis para clivagem; 2) competição entre o substrato original e os peptídeos formados Kurozawa; Park; Hubinger durante a reação; e 3) diminuição da atividade enzimática, devido à desnaturação da enzima (GUERARD; GIMAS; BINET, 2002;ADLER-NISSEN, 1985;GONZÁLEZ-TELLO et al, 1994).…”

Section: Cinética Da Hidrólise Enzimática E Modelagem Matemáticaunclassified

“…Entretanto, pelas Figuras 3a e 2c, observa-se que o parâmetro b não apresentou dependência em relação à variável razão enzima:substrato, de acordo com a Equação 10. Resultados semelhantes foram observados na hidrólise de hemoglobina bovina (MÁRQUEZ; VÁZQUEZ, 1999), farinha de ervilha (MORENO; QUADRADO, 1993) e proteínas do soro de leite (CAMACHO; GONZÁLEZ-TELLO; GUADIX, 1998;GONZÁLEZ-TELLO et al, 1994).…”

Section: Planejamento Experimentalunclassified

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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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Section: Cinética Da Hidrólise Enzimática E Modelagem Matemáticaunclassified

Section: Planejamento Experimentalunclassified

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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“…Like other food proteins, commercial soy proteins are not able to form true solutions, therefore the access of enzyme to cleaving sites may be limited (Markovic, Topolovec, Maric, & Johanides, 1988). Furthermore, enzymes may lose activity during hydrolysis (Gonzalez-Tello et al, 1994). Due to these complexities, it is difficult to describe such a hydrolysis process using a simple kinetics model (Markovic et al, 1988).…”

Section: Hydrolysis Kinetics Of Soy Protein and Its Application 27mentioning

confidence: 99%

“…Fitting the kinetics data to Michaelis-Menten kinetics model did not result in reasonable kinetic parameters, which implied that Michaelis-Menten kinetics was invalid for such a hydrolysis process. A kinetics model proposed by (Gonzalez-Tello, Camacho, Jurado, Paez, & Guadix, 1994) was found to fit the kinetics curve well and resulted in acceptable model parameters. A simple simulation example was performed to demonstrate the concept of how the kinetics equation could be applied in process engineering.…”

Section: Introductionmentioning

confidence: 97%

Kinetics of Hydrolyzing Isolated Soy Protein by an Endopeptidase and its Conceptual Application in Process Engineering

Wang¹,

Lombardi²,

Shaffer³

et al. 2012

Int. J. Food Stud.

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A response study and the effects of different parameters (pH, temperature and enzyme dose) on kinetics of isolated soy protein hydrolysis by a trypsin-like endopeptidase (TL1) were conducted. Degree of hydrolysis (%DH) data varied at different times under different hydrolysis conditions. Fitting the kinetics data to Michaelis-Menten kinetics model did not result in reasonable kinetic parameters, which implied that Michaelis-Menten kinetics was invalid for such a hydrolysis process. A kinetics model proposed by (Gonzalez-Tello, Camacho, Jurado, Paez, & Guadix, 1994) was found to fit the kinetics curve well and resulted in acceptable model parameters. A simple simulation example was performed to demonstrate the concept of how the kinetics equation could be applied in process engineering.

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“…Adler-Nissen (1986) and González-Tello et al (1994) had already pondered the possibility of product inhibition. Equation 3 shows a Michaelis-Menten model with competitive inhibition (Segel, 1975).…”

Section: Enzymatic Proteolysismentioning

confidence: 99%

Kinetic model for whey protein hydrolysis by alcalase multipoint-immobilized on agarose gel particles

Sousa

Lopes

Tardioli

et al. 2004

Braz. J. Chem. Eng.

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-Partial hydrolysis of whey proteins by enzymes immobilized on an inert support can either change or evidence functional properties of the produced peptides, thereby increasing their applications. The hydrolysis of sweet cheese whey proteins by alcalase, which is multipoint-immobilized on agarose gel, is studied here. A MichaelisMenten model that takes into account competitive inhibition by the product was fitted to experimental data. The influence of pH on the kinetic parameters in the range 6.0 to 11.0 was assessed, at 50 o C. Initial reaction-rate assays in a pHstat at different concentrations of substrate were used to estimate kinetic and Michaelis-Menten parameters, k and K M . Experimental data from long-term batch assays were used to quantify the inhibition parameter, K I . The fitting of the model to the experimental data was accurate in the entire pH range.

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Enzymatic hydrolysis of whey proteins: I. Kinetic models

Cited by 107 publications

References 6 publications

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

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

Kinetics of Hydrolyzing Isolated Soy Protein by an Endopeptidase and its Conceptual Application in Process Engineering

Kinetic model for whey protein hydrolysis by alcalase multipoint-immobilized on agarose gel particles

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