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Optimization of enzymatic production of oligopeptides from apricot almonds meal with neutrase and N120P.

Wang C, Wang Q, Tian J - Int J Mol Sci (2010)

Bottom Line: Statistical analysis indicated that the four variables, quadratic terms of X(1), X(3), and X(4), and the interaction terms with X(1) had a significant (p < 0.05) effect on DH.The yield rate was also significantly affected by the four variables and quadratic terms of X(1), X(2) and X(4).Under these conditions, the experimental DH and yield rate were 34.10 ± 5.25% and 72.42 ± 2.27%, respectively.

View Article: PubMed Central - PubMed

Affiliation: Institute of Agro-food Science and Technology, The Key Laboratory of Agro-food Process and Quality Control, Ministry of Agriculture, Chinese Academy of Agriculture Science, 2 Yuanmingyuanxi Road, Beijing 100193, China; E-Mails: wchunyan001@163.com (C.W.); tianjinqiang1971@163.com (J.T.).

ABSTRACT
Neutrase 0.8L and N120P proteases were used for oligopeptide production from apricot almonds meal, and response surface design was carried out to optimize the effect of hydrolysis conditions on hydrolysis degree (DH) and oligopeptide yield rate. Four independent variables were used to optimize the hydrolysis process: hydrolysis temperature (X(1)), enzyme-to substrate ratio (E/S) (X(2)), substrate concentration (X(3)) and reaction time (X(4)). Statistical analysis indicated that the four variables, quadratic terms of X(1), X(3), and X(4), and the interaction terms with X(1) had a significant (p < 0.05) effect on DH. The yield rate was also significantly affected by the four variables and quadratic terms of X(1), X(2) and X(4). Two mathematical models with high determination coefficient were obtained and could be employed to optimize protein hydrolysis. The optimal hydrolysis conditions were determined as follows: hydrolysis temperature 52.5 °C; enzyme-to-substrate ratio (E/S) 7200 U/g; substrate concentration 2%; reaction time 173 min. The initial pH 6.5 and Neutrase-to-N120P dosage ratio 2:1 were fixed in this study according to the preliminary research. Under these conditions, the experimental DH and yield rate were 34.10 ± 5.25% and 72.42 ± 2.27%, respectively.

Show MeSH
Response surfaces for the interaction of variables on DH. The response surface plots at various (a) temperatures and E/S; (b) temperatures and substrate concentrations; (c) temperatures and reaction times; (d) E/S and substrate concentrations; (e) E/S and reaction times; and (f) substrate concentrations and reaction times.
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f1-ijms-11-04952: Response surfaces for the interaction of variables on DH. The response surface plots at various (a) temperatures and E/S; (b) temperatures and substrate concentrations; (c) temperatures and reaction times; (d) E/S and substrate concentrations; (e) E/S and reaction times; and (f) substrate concentrations and reaction times.

Mentions: The relationship between independent and dependent variables is illustrated in tri-dimensional representation of the response surfaces generated by the model for DH (Figure 1). Due to the same trend of variables affecting DH and almond oligopeptide (AOP) yield rate (Equations (1), (2) and Table 3), only the response surface analysis of DH was performed. Two variables were depicted in one tri-dimensional surface plot while the other variables were kept at level zero. With the changing of the variables, the variation of DH was significant. It is clear that the DH was sensitive to alteration of the test variables.


Optimization of enzymatic production of oligopeptides from apricot almonds meal with neutrase and N120P.

Wang C, Wang Q, Tian J - Int J Mol Sci (2010)

Response surfaces for the interaction of variables on DH. The response surface plots at various (a) temperatures and E/S; (b) temperatures and substrate concentrations; (c) temperatures and reaction times; (d) E/S and substrate concentrations; (e) E/S and reaction times; and (f) substrate concentrations and reaction times.
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC3100828&req=5

f1-ijms-11-04952: Response surfaces for the interaction of variables on DH. The response surface plots at various (a) temperatures and E/S; (b) temperatures and substrate concentrations; (c) temperatures and reaction times; (d) E/S and substrate concentrations; (e) E/S and reaction times; and (f) substrate concentrations and reaction times.
Mentions: The relationship between independent and dependent variables is illustrated in tri-dimensional representation of the response surfaces generated by the model for DH (Figure 1). Due to the same trend of variables affecting DH and almond oligopeptide (AOP) yield rate (Equations (1), (2) and Table 3), only the response surface analysis of DH was performed. Two variables were depicted in one tri-dimensional surface plot while the other variables were kept at level zero. With the changing of the variables, the variation of DH was significant. It is clear that the DH was sensitive to alteration of the test variables.

Bottom Line: Statistical analysis indicated that the four variables, quadratic terms of X(1), X(3), and X(4), and the interaction terms with X(1) had a significant (p < 0.05) effect on DH.The yield rate was also significantly affected by the four variables and quadratic terms of X(1), X(2) and X(4).Under these conditions, the experimental DH and yield rate were 34.10 ± 5.25% and 72.42 ± 2.27%, respectively.

View Article: PubMed Central - PubMed

Affiliation: Institute of Agro-food Science and Technology, The Key Laboratory of Agro-food Process and Quality Control, Ministry of Agriculture, Chinese Academy of Agriculture Science, 2 Yuanmingyuanxi Road, Beijing 100193, China; E-Mails: wchunyan001@163.com (C.W.); tianjinqiang1971@163.com (J.T.).

ABSTRACT
Neutrase 0.8L and N120P proteases were used for oligopeptide production from apricot almonds meal, and response surface design was carried out to optimize the effect of hydrolysis conditions on hydrolysis degree (DH) and oligopeptide yield rate. Four independent variables were used to optimize the hydrolysis process: hydrolysis temperature (X(1)), enzyme-to substrate ratio (E/S) (X(2)), substrate concentration (X(3)) and reaction time (X(4)). Statistical analysis indicated that the four variables, quadratic terms of X(1), X(3), and X(4), and the interaction terms with X(1) had a significant (p < 0.05) effect on DH. The yield rate was also significantly affected by the four variables and quadratic terms of X(1), X(2) and X(4). Two mathematical models with high determination coefficient were obtained and could be employed to optimize protein hydrolysis. The optimal hydrolysis conditions were determined as follows: hydrolysis temperature 52.5 °C; enzyme-to-substrate ratio (E/S) 7200 U/g; substrate concentration 2%; reaction time 173 min. The initial pH 6.5 and Neutrase-to-N120P dosage ratio 2:1 were fixed in this study according to the preliminary research. Under these conditions, the experimental DH and yield rate were 34.10 ± 5.25% and 72.42 ± 2.27%, respectively.

Show MeSH