Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology

被引：31
|
作者：
Seo, Hyun-Woo [1 ]
Jung, Eun-Young [1 ]
Go, Gwang-woong [2 ]
Kim, Gap-Don [3 ]
Joo, Seon-Tea [1 ]
Yang, Han-Sul [1 ]
机构：
[1] Gyeongsang Natl Univ, Inst Agr & Life Sci, Div Appl Life Sci Plus BK21, Jinju 660701, South Korea
[2] Kookmin Univ, Dept Foods & Nutr, Seoul 136702, South Korea
[3] Kyungnam Univ, Dept Food Sci & Biotechnol, Chang Won 631701, South Korea
来源：
FOOD CHEMISTRY | 2015年 / 185卷
关键词：
Response surface methodology; Optimization; Plasma protein hydrolysates; DPPH radical scavenging activity; Fe2+ chelating activity; RADICAL SCAVENGING ACTIVITY; ANTIOXIDANT ACTIVITY; FUNCTIONAL-PROPERTIES; PEPTIDES; EXTRACT; SYSTEM; BLOOD;
D O I：
10.1016/j.foodchem.2015.03.133
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The purpose of this study was to establish optimal conditions for the hydrolysis of bovine plasma protein. Response surface methodology was used to model and optimize responses [degree of hydrolysis (DH), 2,2-diphenyl-1-picrydrazyl (DPPH) radical-scavenging activity and Fe2+-chelating activity]. Hydrolysis conditions, such as hydrolysis temperature (46.6-63.4 degrees C), hydrolysis time (98-502 min), and hydrolysis pH (6.32-9.68) were selected as the main processing conditions in the hydrolysis of bovine plasma protein. Optimal conditions for maximum DH (%), DPPH radical-scavenging activity (%) and Fe2+-chelating activity (%) of the hydrolyzed bovine plasma protein, were respectively established. We discovered the following three conditions for optimal hydrolysis of bovine plasma: pH of 7.82-8.32, temperature of 54.1 degrees C, and time of 338.4-398.4 min. We consequently succeeded in hydrolyzing bovine plasma protein under these conditions and confirmed the various desirable properties of optimal hydrolysis. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：106 / 111
页数：6
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