Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (<i>Squalus acanthias</i>) muscle

Diniz, Fábio Mendonça; Martı́n, A.

doi:10.1046/j.1365-2621.1996.00351.x

Cited by 100 publications

(66 citation statements)

References 24 publications

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“…The extraction process of protein was carried out at 55°C which is the optimum temperature for alcalase as reported by several authors [12,[19][20][21][22]. The effects of enzyme concentration (0.5, 1 or 2%) and hydrolysis time (1, 2, 3 and 4 h) were investigated in order to determine the protein yield from whole fish and various fish parts.…”

Section: Discussionmentioning

confidence: 99%

“…Kristinsson and Rasco [9] stated that kinetics of the fish protein hydrolysis process is complicated due to the presence of various types of peptide bonds present and their specificity for the attack by enzymes during the process. Diniz and Martin [21] reported that once all the substrates present in the system are attached to the active sites of enzyme, there will be free enzymes which may inhibit the hydrolysis process and may even hydrolyze it. Therefore, increasing the enzyme concentration above 4% is not recommended and would not be cost effective.…”

Section: Enzyme Concentrationmentioning

confidence: 99%

“…Diniz and Martin [21] used response surface methodology to describe the optimum conditions for the protein extraction from dog fish (Squalus acanthias) using alcalase. The results indicated that a pH range of 8-8.5 and a temperature range of 50-60°C and enzyme concentration of 3.6% were optimal for alcalase-assisted hydrolysis.…”

Section: Fish Partsmentioning

confidence: 99%

See 2 more Smart Citations

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: Discussionmentioning

confidence: 99%

Section: Enzyme Concentrationmentioning

confidence: 99%

See 1 more Smart Citation

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Vv¹,

Ae²,

Ms³

et al. 2013

J Bioproces Biotechniq

View full text Add to dashboard Cite

show abstract

“…Considering the fact that microbial-derived proteinases are low-cost and safe, and the product yields are very high, the use of these enzymes to hydrolyze food proteins is valuable (Phelan et al 2009). Alcalase, which is a commercial protease from a microbial source, has been used in numerous studies dealing with gelatin/collagen hydrolysis because of its broad specificity as well as the high degree of hydrolysis that can be achieved in a relatively short time under moderate conditions (Benjakul and Morrissey 1997; Diniz and Martin 1996). Therefore, in the present study, P. sutchi skin and bone gelatins were hydrolyzed by alcalase as a microbial protease.…”

Section: Degree Of Hydrolysis (%)mentioning

confidence: 99%

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

et al. 2012

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Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cutoff (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F 3 permeates (MWCO< 1 kDa) of skin (IC 50 03.2 μg/ml) and bone (IC 50 01.3 μg/ml) gelatins possessed higher ACE inhibitory activity compared to their untreated gelatins and corresponding hydrolyzed fractions. In this study, the major amino acids were Glycine followed by Proline with an increased amount of hydrophobic amino acid content in F 3 permeates of skin (4.01 %) and bone (5.79 %) gelatin. Digestion stability against gastrointestinal proteases did not show any remarkable change on ACE inhibition potency of these permeates. It was concluded that alcalase hydrolysis of P. sutchi by-products could be utilized as a part of functional food or ingredients of a formulated drug in order to control high blood pressure.

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“…Response surface methodology (RSM) has been reported to be an effective tool and successfully used for optimization of a process when the independent variables have a combined effect on the desired response (Koocheki et al 2008;Wu et al 2007). The technique provides mathematical and statistical procedures to study relationships between one or more responses (dependent variables) and a number of factors (independent variables) (Diniz and Martin 1996).…”

Section: Introductionmentioning

confidence: 99%

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

et al. 2015

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Extraction conditions for maximum values of protein yield, protein content, sugar content and dry matter of vegetable milk extracts from dehulled Mucuna cochinchinensis bean flour and whole Mucuna cochinchinensis bean flour were investigated using response surface methodology. A Central Composite Design (CCFD) with three factors: temperature (25 to 95°C); extraction time (6 to 74 min.) and water to flour ratio (6 to 24 mL/ g) were used. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. The optimal conditions determined for extraction were temperature 63-66°C, water to flour ratio 12-13 mL/g and extraction time of 57-67 min. At these optimum points the protein and sugar contents, extraction yield of protein and dry matter were respectively 14.0 g/100 mL, 4.8 g/100 mL, 53.8 g/100 g, 12.1 g/100 g for vegetable milk produced from dehulled M. cochinchinensis bean flour and 6.4 g/100 mL, 3.5 g/100 mL, 50.0 g/100 g and 8.0 g/ 100 g for vegetable milk extracted from whole M. cochinchinensis bean flour milk. The optimal condition was -Vegetable milks from whole and dehulled mucuna seeds flours were successfully produced by optimization using a central composite design; -Second polynomial models were established to significantly describe the variation in protein content and yield as a function of extraction time, temperature and water to flour ratio; -The protein content, protein yield and dry matter of the milk increased as the extraction time increase, while increase followed by decrease was observed when temperature and ratio increased; -Optimal conditions determined by superposition of response contours plot and by using desirability function did not varied significantly with dehulling; treatment; -The protein content of milk produced at optimal condition was 14 % for dehulled mucuna flour and 6.4 % for whole mucuna flour, while no consistent differences were observed on protein yield, dry matter and carbohydrates content. 145-157 DOI 10.1007145-157 DOI 10. /s13197-015-1765 verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle

Cited by 100 publications

References 24 publications

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

Extraction of Proteins from Mackerel Fish Processing Waste Using Alcalase Enzyme

ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

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