بهینه‌سازی فرآیند تولید پروتئین هیدرولیز شده از آب پنیر با استفاده از آنزیم آلکالاز

Abstract

Bioactive peptides are considered specific protein fragments that are inactive within the sequence of the parent protein. After they are released by enzymatic hydrolysis, they may exert various physiological functions. In the present study, response surface methodology was used to optimize hydrolysis conditions for preparing protein hydrolysate from whey protein, using Alcalase 2.4L enzyme. The investigated factors were temperature, time and enzyme/substrate ratio which were selected in the range 43-52°C, 65-175 min and 45-90 AU/Kg protein, respectively to achieve maximum degree of hydrolysis. Experiments were designed according to the central composite design. Each of the studied variables had significant effect on degree of hydrolysis (p<0/05). The optimum conditions to achieve the highest degree of hydrolysis were temperature 49.02°C , time 174.28 min, and enzyme / substrate ratio 90AU/Kg protein. Under these conditions, hydrolysis degree was 41.57 %. Regression coefficient for, chariot models (Quadratic type) was, 0.95. The values indicated the high accuracy of the model to predict the reaction conditions for different variables.