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Open Access Article
1 - Optimization of Nitrogen Recovery of Whey Protein Hydrolysates by using Response Surface Methodology
Sh. Piri Gheshlaghi A. R. Sadeghi Mahoonak M. Alami M. GhorbaniIntroduction: Nitrogen recovery is an important factor to evaluate the function of enzymes in protein hydrolysis and the efficiency of the hydrolysis process, which is regarded economically important. The optimization of nitrogen recovery can save time and cost therefor MoreIntroduction: Nitrogen recovery is an important factor to evaluate the function of enzymes in protein hydrolysis and the efficiency of the hydrolysis process, which is regarded economically important. The optimization of nitrogen recovery can save time and cost therefore this research work has aimed on this aspect. Materials and Methods: In the present study, Response Surface Methodology has been employed to optimize the conditions for preparing protein hydrolysate from whey protein using the enzyme alcalase. Temperature of 43-52°C and time of 65-175 minutes and enzyme/substrate ratio of 45-90 (AU/Kg protein) were employed to achieve the maximum nitrogen recovery and experiments were designed according to the central composite design. Results: The results indicated that optimal conditions to achieve the highest nitrogen recovery were at the temperature of 47.1°C and time of 173.2 minutes, with the enzyme/ substrate ratio of 87.98 (AU/Kg protein). Under these conditions, the degree of hydrolysis was 70.66%. The regression coefficient for the presented model (Quadratic type) was, 0.9747. The values obtained indicated the high accuracy of the model to predict the reaction conditions with regard to different variables. Conclusion: The advances in technology have made the application of protein hydrolysate from unavailable various sources useful and available. Therefore whey protein hydrolysates as a rich source of healthy peptides with various functional properties and other desirable characteristics might be employed in food manufacturing and formulations. Manuscript profile -
Open Access Article
2 - ارزیابی ویژگیهای آنتیاکسیدانی و عملکردی پروتئین هیدرولیزشده حاصل از جلبک کلرلا ولگاریس توسط هیدرولیزآنزیمی
Shima Taghdiri Mojgan Emteyazjoo Mohammad Hossein Azizi Peiman Ariayi Marjaneh Sedaghati -
Open Access Article
3 - بررسی خصوصیات فیزیکوشیمیایی، حسی و مدت زمان ماندگاری نوشیدنی تهیه شده از ایزوله پروتئینی سویای هیدرولیز شده توسط آنزیم آلکالاز
لیلا رستم میری محمد رضا سعیدی اصل رضا صفری -
Open Access Article
4 - study of different percentage of alcalase enzyme on the fish protein hydrolysate properties from silver carp viscera
tayebeh dahaz mehdi zarei hoda jasemian fardThe aim of this study was to investigate the characteristics of the protein hydrolyzate from silver carp (Hypophthalmichthys molitrix) viscera using different percentages of Alcalase. For this purpose, hydrolyzed proteins were produced using different percentages of Alc MoreThe aim of this study was to investigate the characteristics of the protein hydrolyzate from silver carp (Hypophthalmichthys molitrix) viscera using different percentages of Alcalase. For this purpose, hydrolyzed proteins were produced using different percentages of Alcalase and the samples were analyzed for the amount of total protein, moisture, fat, ash, soluble protein, hydrolisis degree, nitrogen recovery, amounts of minerals and color parameters (brightness, redness and yellowness). According to the results, increased the amounts of percentage of enzyme to substrate led to increase the amounts of moisture, fat, nitrogen recovery and red index and decrease the amounts of ash, brightness and yellowness index. In general, by increasing the percentage of Alcalase to the substrate, to a specified amount, that in this study was 1.5 percent, the degree of hydrolysis increased, but then, a further increase in the amount of the enzyme led to reduce the degree of hydrolysis and had negative effects on the other experiments. Manuscript profile