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2013 (Vol. 5, Issue: 07)
Article Information:

Optimization of Hydrolysis Conditions for the Production of Iron-Binding Peptides from Mackerel Processing Byproducts

Pan-Feng Wang, Guang-Rong Huang and Jia-Xin Jiang
Corresponding Author:  Guang-Rong Huang 

Key words:  Alcalase, hydrolysis, iron binding peptides, mackerel processing byproducts, response surface methodology, ,
Vol. 5 , (07): 921-925
Submitted Accepted Published
March 26, 2013 April 15, 2013 July 05, 2013

The aim of this study was focused on optimization of enzymatic hydrolysis conditions for the production of iron-binding peptides from marine mackerel processing byproducts. The marine mackerel processing byproducts protein were hydrolyzed using trypsin, Protamex, Flavourzyme, Alcalase and Neutrase. Alcalase and Protamex proteolytic hydrolysates exhibited the highest iron-binding capacity; however, Alcalase proteolytic hydrolysate had higher degree of hydrolysis than that of Protamex. A four-factor-three-level composition central design experiment in response surface methodology was used to optimize the enzymatic hydrolysis conditions of Alcalase. The optimal enzymatic hydrolysis conditions were temperature of 46.0C, time of 2.01 h, pH 8.35 and enzyme to substrate 6460 U/mL. The quadratic model predicted well about the actual measured value. The average iron-binding capacity of three verification experiment was 6.62 mg-EDTA/g-protein, which was much closed to model predicted value of 6.69 mg-EDTA/g-protein.
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  Cite this Reference:
Pan-Feng Wang, Guang-Rong Huang and Jia-Xin Jiang, 2013. Optimization of Hydrolysis Conditions for the Production of Iron-Binding Peptides from Mackerel Processing Byproducts.  Advance Journal of Food Science and Technology, 5(07): 921-925.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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