EFFECT OF KILKA FISH MYOFIBRILLAR PROTEIN HYDROLYSIS BY PAPAIN ON PEPTIDE CHAIN LENGTH AND DEGREE OF HYDROLYSIS

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MOTAMEDZADEGAN A.; SHAHIDI F.; MORTAZAVI S.A.; POURAZARANG H.; HAMZEH SH.; SHAHIDI YASAGHI S.A.; GHORBANI HASAN SARAEI A.; KHANIPOUR E.

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2009 | Volume:16 | Issue:3 Page(s): 172-181

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Title

EFFECT OF KILKA FISH MYOFIBRILLAR PROTEIN HYDROLYSIS BY PAPAIN ON PEPTIDE CHAIN LENGTH AND DEGREE OF HYDROLYSIS

Author(s)

Keywords

KILKAQ3

MYOFIBRILLAR PROTEINSQ3

PAPAINQ3

HYDROLYSISQ2

Abstract

To evaluate the effect of PAPAIN enzyme on KILKA MYOFIBRILLAR PROTEINS, the target proteins extracted in 10mM phosphate buffer and 0.6M NaCl solution. The HYDROLYSIS conducted at 40-80 centigrade degrees, 5-90 min, and 10-300TU/g protein of enzymatic activity using central rotable composite design (CRCD) with 4 replications at central point, and 5 levels of each treatment. Degree of HYDROLYSIS increased 7 times by increasing in enzyme activity from 10 to 300TU/g protein. Degree of HYDROLYSIS increased up to about 60 centigrade degrees and stayed almost constant there after. Reaction temperature did not affect peptide chain length (PCL). PCL was a quadratic function of time and enzyme activity. The diversity of PCL was 10-80 in all samples (P<0.05). The shortest peptides obtained at higher temperatures or longer reaction times. According to the results partially HYDROLYSIS of fish MYOFIBRILLAR PROTEINS improves its functionality.

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APA: Copy

MOTAMEDZADEGAN, A., SHAHIDI, F., MORTAZAVI, S.A., POURAZARANG, H., HAMZEH, SH., SHAHIDI YASAGHI, S.A., GHORBANI HASAN SARAEI, A., & KHANIPOUR, E.. (2009). EFFECT OF KILKA FISH MYOFIBRILLAR PROTEIN HYDROLYSIS BY PAPAIN ON PEPTIDE CHAIN LENGTH AND DEGREE OF HYDROLYSIS. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 16(3), 172-181. SID. https://sid.ir/paper/9019/en

Vancouver: Copy

MOTAMEDZADEGAN A., SHAHIDI F., MORTAZAVI S.A., POURAZARANG H., HAMZEH SH., SHAHIDI YASAGHI S.A., GHORBANI HASAN SARAEI A., KHANIPOUR E.. EFFECT OF KILKA FISH MYOFIBRILLAR PROTEIN HYDROLYSIS BY PAPAIN ON PEPTIDE CHAIN LENGTH AND DEGREE OF HYDROLYSIS. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2009;16(3):172-181. Available from: https://sid.ir/paper/9019/en

IEEE: Copy

A. MOTAMEDZADEGAN, F. SHAHIDI, S.A. MORTAZAVI, H. POURAZARANG, SH. HAMZEH, S.A. SHAHIDI YASAGHI, A. GHORBANI HASAN SARAEI, and E. KHANIPOUR, “EFFECT OF KILKA FISH MYOFIBRILLAR PROTEIN HYDROLYSIS BY PAPAIN ON PEPTIDE CHAIN LENGTH AND DEGREE OF HYDROLYSIS,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 16, no. 3, pp. 172–181, 2009, [Online]. Available: https://sid.ir/paper/9019/en

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