Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease

Bhaskar, N.; Benila, T.; Radha, C.; Lalitha, R.G.

doi:10.1016/j.biortech.2006.12.015

Cited by 236 publications

(178 citation statements)

References 25 publications

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“…Bhaskar et al [32] extracted proteins from visceral waste of catla (Catla catla) using alcalase under optimal condition (enzyme concentration of 1.5%, a pH of 8.5, a temperature of 50°C for 135 min) and achieved a protein yield of 71.54%. Bhaskar and Mahendrakar [11] extracted proteins from visceral waste of catla (Catla catla) using multifect-neural under optimal condition (enzyme concentration of 1.25%, temperature of 55°C for 165 min) and achieved a protein yield of 70.54%.…”

Section: Fish Partsmentioning

confidence: 99%

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Vv¹,

Ae²,

Ms³

et al. 2013

J Bioproces Biotechniq

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Fish proteins are found in the flesh, head, frames, fin, tail, skin and guts of the fish in varying quantities. Unutilized fish and fish processing waste can be used to produce fish proteins which contain amino acids and many bioactive peptides. After removing the fish flesh during the fish processing operation, all other parts are considered wastes which are not properly utilized. The aim of this study was to evaluate the enzymatic extraction of protein from mackerel fish processing waste. Enzymatic extraction of proteins was carried out using alcalase enzyme at three concentrations (0.5, 1 or 2%) and four hydrolysis times (1, 2, 3 and 4 h). The fish protein hydrolysate was dried using a spray dryer to obtain protein powder. The highest protein yield (76.30% from whole fish and 74.53% from the frame) was obtained using 2.0% enzyme concentration after 4 h of hydrolysis. The results showed that increasing the enzyme concentration from 0.5 to 2% (400%) increased the protein yield by 3.13-43.52% depending upon the fish part and reaction time used. Increasing the enzyme concentration by 4 fold for a small increase in protein yield may appear unjustified. Therefore, the enzyme concentration of 0.5% should be used for the protein extraction unless the enzyme is recycled or an immobilized reactor is used in order to reduce the cost associated with the enzyme. Also, increasing the hydrolysis time from 1 to 4 h (400%) increased the protein yield by 16.45 -50.82% depending upon the fish part and enzyme concentration used. Increasing the hydrolysis time by 4 fold for a small increase in protein yield will increase the capital and operating costs of protein production. A shorter hydrolysis time will allow more throughput and/or reduce the volume of the reactor thereby reducing the cost of protein extraction. Therefore, a 1 h reaction time for protein extraction is recommended. The results showed that the combined fish waste can be used for protein extraction without any segregation.

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Section: Fish Partsmentioning

confidence: 99%

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Vv¹,

Ae²,

Ms³

et al. 2013

J Bioproces Biotechniq

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“…A hidrólise enzimática é muito estudada para diversos tipos de fontes proteicas, tais como catla, vísceras de carneiro, carpacapim, molusco, concentrado proteico de peixe, salmão, isolado proteico de soja e caseína bovina (BHASKAR et al, 2007a;BHASKAR et al, 2007b;WASSWA et al, 2007;XIA;WANG;XU, 2007;NILSANG et al, 2005;SATHIVEL et al, 2005;MARTINS, 2005;ROMAN;SGARBIERI, 2005). Entretanto, para a carne de frango, esse processo é muito pouco descrito na literatura, representando, no entanto, uma etapa importante para a indústria de rações, que atualmente realiza a hidrólise de miúdos, descarte ou carne mecanicamente separada, de acordo com protocolos vindos das matrizes internacionais da empresa, com muito poucos dados publicados sobre os rendimentos e a cinética da etapa de hidrólise.…”

Section: Introductionunclassified

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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“…The FWPH was separated from the collagenous residue as per Bhaskar et al (2008) with slight modifications. The FWPH separted from the collagenous residue was extracted thrice with distilled water in the ratio of 1:1 w/v.…”

Section: Substrates and Chemicalsmentioning

confidence: 99%

Kinetic modeling, production and characterization of an acidic lipase produced by Enterococcus durans NCIM5427 from fish waste

et al. 2013

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Enterococcus durans NCIM5427 (ED-27), capable of producing an intracellular acid stable lipase, was isolated from fish processing waste. Its growth and subsequent lipase production was optimized by Box Behneken design (optimized conditions: 5 % v/v fish waste oil (FWO), 0.10 mg/ml fish waste protein hydrolysates (FWPH) at 48 h of fermentation time). Under optimized conditions, ED-27 showed a 3.0 fold increase (207.6 U/ml to 612.53 U/ml) in lipase production, as compared to un-optimized conditions. Cell growth and lipase production was modeled using Logistic and LuedekingPiret model, respectively; and lipase production by ED-27 was found to be growth-associated. Lipase produced by ED-27 showed stability at low pH ranges from 2 to 5 with its optimal activity at 30°C , pH 4.6; showed metal ion dependent activity wherein its catalytic activity was activated by barium, sodium, lithium and potassium (10 mM); reduced by calcium and magnesium (10 mM). However, iron and mercury (5 mM) completely inactivated the enzyme. In addition, modifying agents like SDS, DTT, β-ME (1%v/v) increased activity of lipase of ED-27; while, PMSF, DEPC and ascorbic acid resulted in a marked decrease. ED-27 had maximum cell growth of 9.90309 log CFU/ml under optimized conditions as compared to 13 log CFU/ml in MRS. The lipase produced has potential application in poultry and slaughterhouse waste management.

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Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease

Cited by 236 publications

References 25 publications

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

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

Kinetic modeling, production and characterization of an acidic lipase produced by Enterococcus durans NCIM5427 from fish waste

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