PROCESS OPTIMIZATION OF POULTRY BY-PRODUCTS HYDROLYSATE PRODUCTION BY RSM

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TAHERI A.; ABEDIAN KENARI A.M.; MOTAMEDZADEGAN A.; HABIBI REZAIE M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:9 | Issue:34 Page(s): 65-76

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Information Journal Paper

Title

PROCESS OPTIMIZATION OF POULTRY BY-PRODUCTS HYDROLYSATE PRODUCTION BY RSM

Author(s)

TAHERI A. | ABEDIAN KENARI A.M. | MOTAMEDZADEGAN A. | HABIBI REZAIE M. | Issue Writer Certificate

Keywords

HYDROLYSATEQ3

POULTRY BY-PRODUCTSQ2

ALCALASEQ3

HISTIDINEQ3

METHIONINEQ3

CHEMICAL SCOREQ3

Abstract

In this study Response Surface Methodology (RSM) was employed to investigate the effects of different operating conditions on the hydrolysation process of POULTRY BY-PRODUCTS protein by the ALCALASE. Central Composite Design (CCD) by 5-level and 3-factor was used for the optimization of the HYDROLYSATE production and to evaluate the effects and interactions of process variables: time (minute), temperature (Co) and enzyme to substrate ratio on the response. The response was included degree of hydrolysation (%). The mathematical model showed good fit with the experimental data, since the R2 of 0.96 indicated that 96% of the variability within the range of values studied could be explained by the model. Furthermore lake of fit of the model was not significant (p<0.05). The optimum conditions for production of POULTRY BY-PRODUCTS protein HYDROLYSATE by 15.24% degree of hydrolysis were established as an enzyme activity to substrate ratio 0.07 AU/g proteins; time 127.69 minute, and temperature 52.51oC. According to amino acid analysis and CHEMICAL SCORE, METHIONINE and HISTIDINE was the limiting amino acids in the HYDROLYSATE. The POULTRY BY-PRODUCTS protein HYDROLYSATE tends to be a potential source in balanced fish diets and functional additive in food industries.

Cites

OPTIMIZATION THE ANTIOXIDATIVE PROPERTIES OF CATFISH (ARIUS THALASSINUS) SKIN GELATIN HYDROLYSATE USING RESPONSE SURFACE METHODOLOGY

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APA: Copy

TAHERI, A., ABEDIAN KENARI, A.M., MOTAMEDZADEGAN, A., & HABIBI REZAIE, M.. (2012). PROCESS OPTIMIZATION OF POULTRY BY-PRODUCTS HYDROLYSATE PRODUCTION BY RSM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(34), 65-76. SID. https://sid.ir/paper/71915/en

Vancouver: Copy

TAHERI A., ABEDIAN KENARI A.M., MOTAMEDZADEGAN A., HABIBI REZAIE M.. PROCESS OPTIMIZATION OF POULTRY BY-PRODUCTS HYDROLYSATE PRODUCTION BY RSM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(34):65-76. Available from: https://sid.ir/paper/71915/en

IEEE: Copy

A. TAHERI, A.M. ABEDIAN KENARI, A. MOTAMEDZADEGAN, and M. HABIBI REZAIE, “PROCESS OPTIMIZATION OF POULTRY BY-PRODUCTS HYDROLYSATE PRODUCTION BY RSM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 34, pp. 65–76, 2012, [Online]. Available: https://sid.ir/paper/71915/en

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