Volume 6, Issue 2 (2017)                   JFST 2017, 6(2): 41-55 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

yeganeh S, jafarpour S A, safari R. Optimization of protein hydrolysate from head and arms of cuttlefish (Sepia pharaonis) by Alcalase enzyme. JFST 2017; 6 (2) :41-55
URL: http://jfst.modares.ac.ir/article-6-520-en.html
Abstract:   (5778 Views)
Optimization of protein hydrolysate from head and arms of cuttlefish (Sepia pharaonis) was examined. For this purpose, response  surface  methodology  (RSM)  was  employed  to  investigate  the effects  of different  operating  conditions  on  hydrolysis  process  of  cuttlefish protein by the application of alcalase enzyme. A Box-Behnken design with three factors at three levels was used for hydrolysis optimization and to check any individual or interaction effects between the experimental factors. In this method, the effects of three independent variables, including temperature, pH and enzyme to substrate ratio, were investigated on hydrolysis rate as a surface response. The mathematical model showed a good fitness with experimental data. Optimum conditions for temperature, pH and enzyme quantity were determined as 54.33 ˚C, 8.49 and 1.97 %,  respectively, which caused nearly 14.5 % hydrolysis degree. Based on the lack of fitness factor which was not significant, it was deduced that the resulted model was capable of prediction at different studied levels of variables. In this study, in order to confirm the conditions that proposed by mathematical equation, the hydrolyzed protein was produced accordingly at which resulted in a 16.8% hydrolysis degree. This finding was according to the aim of present trial by producing a protein hydrolysate with maximum hydrolysis degree. Then the functional properties of protein hydrolysate powder from optimized conditions were measured. Functional properties of this protein powders indicated a good solubility, but weak levels of emulsifying and foaming capacities.
Full-Text [PDF 396 kb]   (2415 Downloads)    
Article Type: Research Article | Subject: Sea food processing
Received: 2015/11/10 | Published: 2017/08/31

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.