Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
Author: Kurozawa, LE
Park, KJ
Hubinger, MD
Abstract: The hydrolysis of chicken breast meat by the commercial protease Alcalase (R) 2.4L was studied to evaluate the Influence of temperature (43 to 77 degrees C), enzyme:substrate ratio (0.8% to 4.2%), and pH (7.16 to 8.84) on the responses of degree of hydrolysis and protein recovery. The enzymatic hydrolysis was optimized for maximum degree of hydrolysis and protein recovery using response surface methodology. The optimum conditions determined were the following. 52.5 degrees C, 4.2% (w/w) enzyme:substrate ratio, and a pH value of 8.00. Under these conditions, a degree of hydrolysis of 31% and protein recovery of 91 % were obtained. A characterization of the protein hydrolysate obtained using the optimized process conditions was carried out, evaluating the chemical composition, electrophoretic profile and amino acid composition.
Subject: degree of hydrolysis
hydrolysates characterization
protein recovery
screening design
Country: Inglaterra
Editor: Blackwell Publishing
Rights: fechado
Identifier DOI: 10.1111/j.1750-3841.2008.00765.x
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000256971200017.pdf410.38 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.