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Kinetic study of alkaline protease 894 for the hydrolysis of the pearl oyster Pinctada martensii

Chinese Journal of Oceanology and Limnology 2013年第3期31卷 591-597页

作者：陈忻陈华蔡冰娜刘清钦孙恢礼 Science School of Foshan University Key Laboratory of Marine Bio-resources Sustainable Utilization South China Sea Institute of OceanologyChinese Academy of Sciences Graduate University of Chinese Academy of Sciences

A new enzyme (alkaline protease 894) obtained from the marine extremophile Flavobacterium yellowsea (YS-80-122) has exhibited strong substrate-binding and catalytic activity, even at low temperature, but the characteristics of the hydrolysis with this enzyme are still unclear. The pearl oyster Pinctada martensii was used in this study as the raw material to illustrate the kinetic properties of protease 894. After investigating the intrinsic relationship between the degree of hydrolysis and several factors, including initial reaction pH, temperature, substrate concentration, enzyme concentration, and hydrolysis time, the kinetics model was established. This study showed that the optimal conditions for the enzymatic hydrolysis were an initial reaction pH of 5.0, temperature of 30°C, substrate concentration of 10% (w/v), enzyme concentration of 2 500 U/g, and hydrolysis time of 160 min. The kinetic characteristics of the protease for the hydrolysis of P. martensii were obtained. The inactivation constant was found to be 15.16/min, and the average relative error between the derived kinetics model and the actual measurement was only 3.04%, which indicated a high degree of fitness. Therefore, this study provides a basis for the investigation of the concrete kinetic characteristics of the new protease, which has potential applications in the food industry.

关键词： alkaline protease 894 Pinctada martensii kinetics model inactivation constant proteolysis rate degree of hydrolysis

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Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology

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Food Bioscience 2022年第1期45卷 332-339页

作者： Koray Korkmaz Bahar Tokur Fatsa Faculty of Marine Science Ordu UniversityOrduTurkey

The recycling of waste from food processing is an important industrial procedure for obtaining protein sources with high added *** this study,trout(Onchorynchus mykiss),anchovy(Engraulis encrasicolus),and whiting(Merlangius merlangus)wastes were *** hydrolyzation procedure was investigated under the optimum predicted conditions defined by time,temperature,and enzyme ratio(E/S)using alkaline protease(pH 8),Protamex(pH 7),and Flavourzyme(pH 7).The hydrolysis conditions that showed the best degree of hydrolysis(DH%)were optimized using response surface methodology(RSM)with the central composite design(CCD)and Box-Behnken design(BBD)*** effects of three independent variables,temperature(40-60℃),time(1-8 h),and enzyme concentrations(1-2%),were examined for model *** was determined that the DH%varies between 50.92%and 74.30% according to the type of fish waste and *** highest degree of hydrolysis was observed from trout waste(74.30%)and the lowest degree from whiting waste(50.92%)with *** this study,it has been shown that different degrees of hydrolysis and protein recovery can be obtained,depending on fish species,waste composition,enzyme type,and hydrolysis method.

关键词： Fish protein hydrolysate Optimization degree of hydrolysis Protein recovery

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Lima Bean(Phaseolus lunatus)Protein Hydrolysates with ACE-I Inhibitory Activity

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Food and Nutrition Sciences 2012年第4期3卷 511-521页

作者： Luis Chel-Guerrero Mario Domínguez-Magana Alma Martínez-Ayala Gloria Dávila-Ortiz David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de YucatánMéridaMéxico Escuela Nacional de Ciencias Biológicas Instituto Politécnico NacionalMiguel HidalgoMéxico Centro de Investigación en Biotecnología Aplicada Instituto Politécnico NacionalTlaxcalaMéxico

Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1;germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase;1 or 3 h for pepsin-pancreatin). degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.

关键词： Lima Bean degree of hydrolysis ACE Inhibition Protein Hydrolysates IC50

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Study on the Technologic Optimization for hydrolysis of Silver carp By-products

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Journal of Northeast Agricultural University(English Edition) 2005年第1期12卷 87-90页

作者： ZHAOYu-hong KONGBao-hua ZHANGLi-gang ForestryCollege NortheastForestryUniversityHarbinHeilongjiang150040PRC FoodScienceCollege NortheastAgriculturalUniversityHarbinHeilongjiang150030PRC

The hydrolysis process for Silver carp by-products was studied. Protein hydrolysate was prepared with proteolytic enzyme, Alcalase. hydrolysis conditions were optimized by the regression model of three factors five levels quadratic rotation perpendicular regressive design. The optimum hydrolysis conditions of hydrolyzing the protein of Silver carp by-products were determined to be concentration of enzyme (E/S) 3.33%, pH 8.54, hydrolyzing temperature 58 ℃, reaction time 90 min, concentration of substrate 8%. Nitrogen recovery was more than 75%.

关键词： enzymatic hydrolysis Silver carp by-products degree of hydrolysis nitrogen recovery

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