A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products
The hydrolytic and cost efficiencies of five endopeptidases (Alcalase 2.4L, Corolase 7089, Neutrase 0.8L, Promod 671L and Protex 7L) to hydrolyze Atlantic salmon by-products were compared at standardized activity levels based on a casein assay. The substrate was characterized prior to the hydrolytic...
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University of Zagreb Faculty of Food Technology and Biotechnology
2016
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ftdoajarticles:oai:doaj.org/article:ba14fdbf4a9e40f4941edd220df32b74 2024-09-15T17:56:15+00:00 A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products Tone Aspevik Henning Egede-Nissen Åge Oterhals 2016-01-01T00:00:00Z https://doi.org/10.17113/ftb.54.04.16.4553 https://doaj.org/article/ba14fdbf4a9e40f4941edd220df32b74 EN eng University of Zagreb Faculty of Food Technology and Biotechnology https://hrcak.srce.hr/file/250760 https://doaj.org/toc/1330-9862 https://doaj.org/toc/1334-2606 1330-9862 1334-2606 doi:10.17113/ftb.54.04.16.4553 https://doaj.org/article/ba14fdbf4a9e40f4941edd220df32b74 Food Technology and Biotechnology, Vol 54, Iss 4, Pp 421-431 (2016) endopeptidase fish protein hydrolysate degree of hydrolysis pH-STAT protein recovery cost efficiency Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 article 2016 ftdoajarticles https://doi.org/10.17113/ftb.54.04.16.4553 2024-08-05T17:49:36Z The hydrolytic and cost efficiencies of five endopeptidases (Alcalase 2.4L, Corolase 7089, Neutrase 0.8L, Promod 671L and Protex 7L) to hydrolyze Atlantic salmon by-products were compared at standardized activity levels based on a casein assay. The substrate was characterized prior to the hydrolytic experiments (pH=6.5, t=50 °C) to obtain substrate-specifi c constants for nitrogen to protein mass (in g) ratio, i.e. conversion factor fN=5.23 and total amount of peptide bonds htot=9.3 mmol per g of protein. At low enzyme activity to substrate ratio, all enzymes were equally effi cient in hydrolyzing the substrate. At highest enzyme activity to substrate ratio, Protex 7L, Alcalase 2.4L and Promod 671L gave higher degree of hydrolysis (DH=14.2–14.6 %) than Corolase 7089 (13.2 %) and Neutrase 0.8L (11.6 %) after 120 min of hydrolysis. No differences were observed in protein recovery (yield of solubilized protein) relative to DH. Determination of DH was followed by the pH-STAT and o-phthaldialdehyde methods. Based on pH-STAT data, response surface regression models were established based on the combined eff ects of hydrolysis time and enzyme activity to substrate ratio on DH and protein recovery. The modelling approach was combined with enzyme cost to identify the most cost-efficient enzyme (Protex 7L). Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Food Technology and Biotechnology 54 3 |
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topic |
endopeptidase fish protein hydrolysate degree of hydrolysis pH-STAT protein recovery cost efficiency Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 |
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endopeptidase fish protein hydrolysate degree of hydrolysis pH-STAT protein recovery cost efficiency Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 Tone Aspevik Henning Egede-Nissen Åge Oterhals A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products |
topic_facet |
endopeptidase fish protein hydrolysate degree of hydrolysis pH-STAT protein recovery cost efficiency Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456 |
description |
The hydrolytic and cost efficiencies of five endopeptidases (Alcalase 2.4L, Corolase 7089, Neutrase 0.8L, Promod 671L and Protex 7L) to hydrolyze Atlantic salmon by-products were compared at standardized activity levels based on a casein assay. The substrate was characterized prior to the hydrolytic experiments (pH=6.5, t=50 °C) to obtain substrate-specifi c constants for nitrogen to protein mass (in g) ratio, i.e. conversion factor fN=5.23 and total amount of peptide bonds htot=9.3 mmol per g of protein. At low enzyme activity to substrate ratio, all enzymes were equally effi cient in hydrolyzing the substrate. At highest enzyme activity to substrate ratio, Protex 7L, Alcalase 2.4L and Promod 671L gave higher degree of hydrolysis (DH=14.2–14.6 %) than Corolase 7089 (13.2 %) and Neutrase 0.8L (11.6 %) after 120 min of hydrolysis. No differences were observed in protein recovery (yield of solubilized protein) relative to DH. Determination of DH was followed by the pH-STAT and o-phthaldialdehyde methods. Based on pH-STAT data, response surface regression models were established based on the combined eff ects of hydrolysis time and enzyme activity to substrate ratio on DH and protein recovery. The modelling approach was combined with enzyme cost to identify the most cost-efficient enzyme (Protex 7L). |
format |
Article in Journal/Newspaper |
author |
Tone Aspevik Henning Egede-Nissen Åge Oterhals |
author_facet |
Tone Aspevik Henning Egede-Nissen Åge Oterhals |
author_sort |
Tone Aspevik |
title |
A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products |
title_short |
A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products |
title_full |
A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products |
title_fullStr |
A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products |
title_full_unstemmed |
A Systematic Approach to the Comparison of Cost Efficiency of Endopeptidases for the Hydrolysis of Atlantic Salmon (Salmo salar) By-Products |
title_sort |
systematic approach to the comparison of cost efficiency of endopeptidases for the hydrolysis of atlantic salmon (salmo salar) by-products |
publisher |
University of Zagreb Faculty of Food Technology and Biotechnology |
publishDate |
2016 |
url |
https://doi.org/10.17113/ftb.54.04.16.4553 https://doaj.org/article/ba14fdbf4a9e40f4941edd220df32b74 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Technology and Biotechnology, Vol 54, Iss 4, Pp 421-431 (2016) |
op_relation |
https://hrcak.srce.hr/file/250760 https://doaj.org/toc/1330-9862 https://doaj.org/toc/1334-2606 1330-9862 1334-2606 doi:10.17113/ftb.54.04.16.4553 https://doaj.org/article/ba14fdbf4a9e40f4941edd220df32b74 |
op_doi |
https://doi.org/10.17113/ftb.54.04.16.4553 |
container_title |
Food Technology and Biotechnology |
container_volume |
54 |
container_issue |
3 |
_version_ |
1810432467152142336 |