Ivan Živanović and Žužana Vaštag and Senka Popović and Ljiljana Popović and Draginja Peričin
Hydrolysis of HullLess Pumpkin Oil Cake Protein Isolate by Pepsin
94 - 98
2011
5
3
International Journal of Biotechnology and Bioengineering
https://publications.waset.org/pdf/2417
https://publications.waset.org/vol/51
World Academy of Science, Engineering and Technology
The present work represents an investigation of the
hydrolysis of hullless pumpkin (Cucurbita Pepo L.) oil cake protein
isolate (PuOC PI) by pepsin. To examine the effectiveness and
suitability of pepsin towards PuOC PI the kinetic parameters for
pepsin on PuOC PI were determined and then, the hydrolysis process
was studied using Response Surface Methodology (RSM). The
hydrolysis was carried out at temperature of 30°C and pH 3.00. Time
and initial enzymesubstrate ratio (ES) at three levels were selected
as the independent parameters. The degree of hydrolysis, DH, was
mesuared after 20, 30 and 40 minutes, at initial ES of 0.7, 1 and 1.3
mAmg proteins. Since the proposed secondorder polynomial model
showed good fit with the experimental data (R2 0.9822), the
obtained mathematical model could be used for monitoring the
hydrolysis of PuOC PI by pepsin, under studied experimental
conditions, varying the time and initial ES. To achieve the highest
value of DH (39.13 ), the obtained optimum conditions for time
and initial ES were 30 min and 1.024 mAmg proteins.
Open Science Index 51, 2011