Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: Application of response surface methodology

• Published in: Food chemistry Vol. 115; no. 2; pp. 753 - 757
• Main Authors: PERICIN, D, RADULOVIC-POPOVIC, Lj, VAOTAG, Z, MADAREV-POPOVIC, S, TRIVIC, S
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15-07-2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Biological and medical sciences; chemical concentration; Cucurbita; Cucurbita pepo L; Enzymatic hydrolysis; enzymes; Fat industries; Food industries; food processing; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; mathematical models; oilseed cakes; optimization; protein hydrolysates; Protein isolate; protein isolates; pumpkins; Response surface methodology; sodium chloride; Protein isolate; Response surface methodology; Enzymatic hydrolysis; Cucurbita pepo L; Vegetables; Methodology; Pumpkin; Cucurbitaceae; Cake; Cucurbita pepo; Hydrolysis; Oil; Dicotyledones; Angiospermae; Response surface; Spermatophyta; Application; Enzymatic reaction
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.12.040

Enzymatic hydrolysis of protein isolate from hull-less pumpkin (
Cucurbita pepo L.) oil cake was studied by response surface methodology, using a central-composite experimental design. The hydrolysis was carried out with an acid protease, at temperature of 30
°C and pH 3.00. Second-order polynomial model was proposed with regard to of effect of time, enzyme and NaCl concentration. The mathematical model showed good fit with the experimental data, since the R
2 of 0.946 indicated that 94.6% of the variability within the range of values studied could be explained by the model. A hydrolysis time of 32.5
h, enzyme concentration of 0.137% (v/v) and NaCl concentration of 0.84% (w/v) were found to be the optimal conditions to achieve the highest value of degree of hydrolysis (DH).