Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology

Detalhes bibliográficos
Autor(a) principal: Kurozawa, Louise Emy, 1980-
Data de Publicação: 2008
Outros Autores: Park, Kil Jin, 1950-2020, Hubinger, Miriam Dupas, 1957-
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório da Produção Científica e Intelectual da Unicamp
Texto Completo: https://hdl.handle.net/20.500.12733/12933
Resumo: The authors gratefully acknowledge the financial support of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes), and the Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)
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spelling Optimization of the enzymatic hydrolysis of chicken meat using response surface methodologyHidróliseHidrolisados de proteinaProteínasHydrolysisProtein hydrolysatesProteinsArtigo originalThe authors gratefully acknowledge the financial support of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes), and the Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)Abstract: The hydrolysis of chicken breast meat by the commercial protease Alcalase 2.4L was studied to evaluate the influence of temperature (43 to 77 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 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 compositionFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFechadoUNIVERSIDADE ESTADUAL DE CAMPINASKurozawa, Louise Emy, 1980-Park, Kil Jin, 1950-2020Hubinger, Miriam Dupas, 1957-2008info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12733/12933KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology. Journal of food science. Hoboken, NJ : Wiley, 2008. Vol. 73, n. 5 (Jun./Jul., 2008), p. C405-C412. Disponível em: https://hdl.handle.net/20.500.12733/12933. Acesso em: 7 mai. 2024.https://repositorio.unicamp.br/acervo/detalhe/1361109porreponame:Repositório da Produção Científica e Intelectual da Unicampinstname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPinfo:eu-repo/semantics/openAccess2023-10-09T10:05:26Zoai:https://www.repositorio.unicamp.br/:1361109Repositório InstitucionalPUBhttp://repositorio.unicamp.br/oai/requestreposip@unicamp.bropendoar:2023-10-09T10:05:26Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
title Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
spellingShingle Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
Kurozawa, Louise Emy, 1980-
Hidrólise
Hidrolisados de proteina
Proteínas
Hydrolysis
Protein hydrolysates
Proteins
Artigo original
title_short Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
title_full Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
title_fullStr Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
title_full_unstemmed Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
title_sort Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology
author Kurozawa, Louise Emy, 1980-
author_facet Kurozawa, Louise Emy, 1980-
Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
author_role author
author2 Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
author2_role author
author
dc.contributor.none.fl_str_mv UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributor.author.fl_str_mv Kurozawa, Louise Emy, 1980-
Park, Kil Jin, 1950-2020
Hubinger, Miriam Dupas, 1957-
dc.subject.por.fl_str_mv Hidrólise
Hidrolisados de proteina
Proteínas
Hydrolysis
Protein hydrolysates
Proteins
Artigo original
topic Hidrólise
Hidrolisados de proteina
Proteínas
Hydrolysis
Protein hydrolysates
Proteins
Artigo original
description The authors gratefully acknowledge the financial support of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes), and the Conselho Nacional de Desenvolvimento Científico e Tecnologico (CNPq)
publishDate 2008
dc.date.none.fl_str_mv 2008
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/20.500.12733/12933
KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology. Journal of food science. Hoboken, NJ : Wiley, 2008. Vol. 73, n. 5 (Jun./Jul., 2008), p. C405-C412. Disponível em: https://hdl.handle.net/20.500.12733/12933. Acesso em: 7 mai. 2024.
url https://hdl.handle.net/20.500.12733/12933
identifier_str_mv KUROZAWA, Louise Emy; PARK, Kil Jin; HUBINGER, Miriam Dupas. Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology. Journal of food science. Hoboken, NJ : Wiley, 2008. Vol. 73, n. 5 (Jun./Jul., 2008), p. C405-C412. Disponível em: https://hdl.handle.net/20.500.12733/12933. Acesso em: 7 mai. 2024.
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://repositorio.unicamp.br/acervo/detalhe/1361109
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório da Produção Científica e Intelectual da Unicamp
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Repositório da Produção Científica e Intelectual da Unicamp
collection Repositório da Produção Científica e Intelectual da Unicamp
repository.name.fl_str_mv Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv reposip@unicamp.br
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