Optimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss)

dc.creatorVásquez Mazo, Priscilla
dc.creatorZapata Montoya, José Edgar
dc.date2023-06-08T19:00:14Z
dc.date2023-06-08T19:00:14Z
dc.date2018
dc.date.accessioned2024-04-23T17:39:14Z
dc.date.available2024-04-23T17:39:14Z
dc.identifierVasquez, Priscilla & Zapata Montoya, José. (2018). Research Article Optimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss). 10.19026/ajfst.16.5970.
dc.identifier2042-4868
dc.identifierhttps://hdl.handle.net/10495/35383
dc.identifier10.19026/ajfst.16.5970
dc.identifier2042-4876
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9229659
dc.descriptionABSTRACT: This study aimed to optimize the enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) viscera with the enzyme alcalase® 2.4 L to found the highest the Degree of Hydrolysis (DH). In vitro evaluation of the optimum conditions (pH and temperature) was performed to maximize the Proteolytic Activity (PA) of alcalase® 2.4 L with the rainbow trout viscera. The optimal conditions for maximum enzymatic activity were a pH of 8.5 and a temperature of 60°C. Response Surface Methodology (RSM) was used to evaluate the effect of the enzyme/substrate ratio (10-30%), substrate concentration (2.0-6.0%) and temperature (45-65°C) on DH. A substrate concentration of 5.53% and an enzyme/substrate level of 30% were found to be the optimum conditions to obtain the highest DH (27.6%). The Michaelis-Menten plot indicated that these conditions were not in the saturation area.
dc.descriptionCOL0010771
dc.format9
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherMaxwell Scientific Organization
dc.publisherGrupo de Nutrición y Tecnología de Alimentos
dc.publisherBirmingham, Inglaterra
dc.relationAdv. J. Food. Sci. Technol.
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://creativecommons.org/licenses/by/2.5/co/
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.rightshttps://creativecommons.org/licenses/by/4.0/
dc.subjectHidrólisis
dc.subjectHydrolysis
dc.subjectSubtilisinas
dc.subjectSubtilisins
dc.subjectProteínas de Peces en la Dieta
dc.subjectFish Proteins, Dietary
dc.subjectEnzimas
dc.subjectEnzymes
dc.subjectEspecificidad por Sustrato
dc.subjectSubstrate Specificity
dc.subjectMichaelis-menten plot
dc.titleOptimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss)
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typehttp://purl.org/coar/resource_type/c_2df8fbb1
dc.typehttps://purl.org/redcol/resource_type/ART
dc.typeArtículo de investigación


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