Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/11288
Title: | Hydrolysis of hull-less pumpkin oil cake protein isolate by pepsin | Authors: | Živanović, Ivan Vaštag, Žužana Popović S Popović, Ljiljana Peričin, Draginja |
Issue Date: | 1-Mar-2011 | Journal: | World Academy of Science, Engineering and Technology | Abstract: | The present work represents an investigation of the hydrolysis of hull-less 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 enzyme/substrate ratio (E/S) at three levels were selected as the independent parameters. The degree of hydrolysis, DH, was mesuared after 20, 30 and 40 minutes, at initial E/S of 0.7, 1 and 1.3 mA/mg proteins. Since the proposed second-order polynomial model showed good fit with the experimental data (R 2 = 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 E/S. To achieve the highest value of DH (39.13 %), the obtained optimum conditions for time and initial E/S were 30 min and 1.024 mA/mg proteins. | URI: | https://open.uns.ac.rs/handle/123456789/11288 | ISSN: | 2010376X | DOI: | doi.org/10.5281/zenodo.1057175 |
Appears in Collections: | TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
3
checked on May 10, 2024
Page view(s)
13
Last Week
9
9
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.