Tối ưu hóa quá trình thủy phân dầu cá hồi bằng lipase từ mủ đu đủ

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Tác giả: Minh Nhật Đặng, Văn Thành Đinh, Văn Thuận Đinh, Thị Phương Thu Huỳnh, Xuân Hoà Mạc, Thị Thanh Ngọc Nguyễn, Thị Việt Hà Phan, Bích Lam Trần

Ngôn ngữ: vie

Ký hiệu phân loại: 615 Pharmacology and therapeutics

Thông tin xuất bản: Khoa học và công nghệ - đại học thái nguyên, 2018

Mô tả vật lý: 153-158, 37-43, 55-59

Bộ sưu tập: Metadata

ID: 481982

Thêm vào giỏ

A large amount of spent yeast is generated from brewing industry as a by-product with high- value source of protein (about 50-55% protein) and the hydrolysate from spent brewer's yeast have been found many applications in food technology. The yield of proteolylic hydrolysis for spent brewer's yeast and amino acid contents of hydrolysates depend on technological factors such as temperature, pH value, type of used enzyme and ratio enzyme/substrate, hydrolysis time and hydrolysing methods (batch-, or continuous method). In this study, with the purpose to hydrolyze the spent brewer's yeast for food application in industrial scale, it was used continuous circulation method. Response surface methodology (RSM) was used to determine optimum condition for continuous circulation proteolytic hydrolysis of spent brewer's yeast. The optimal conditions for obtaining high degree of hydrolysis were(:) Ratio of enzyme mixture (alcalase)(:) 9.0 U/g, pH(:) 7.5, percentage of intverter's pump(:) 65%, hydrolysis temperature(:) 55oC and time(:) 9 hours and the yield of hydrolysis reached value 56.83% ± 0.51In this study the viscera of Pangasiidae discarded from fillet processing was hydrolyzed by alcalase 2.4L in order to obtain protein hydrolysate with high calcium-binding activity. Hydrolysis conditions (enzyme activity, temperature, and time) were optimized using response surface methodology to maximize the calcium-binding activity of hydrolysate. The optimum conditions to reach the highest calcium-binding activity were: 67oC, 130 min, and enzyme to substrate ratio of 0.3 percent (v/w). Degree of hydrolysis of the optimum hydrolysate was 15 percent. In addition, result of SDS-PAGE gel electrophoresis indicated that 90 percent peptides of the optimum protein hydrolysate had molecule weight of under 3.4 kDa. Therefore, these results suggested that the small peptides derived from Pangasiidae processing byproducts protein hydrolysates is responsible for calcium binding properties. Lượng lớn bã nấm men bia từ các nhà máy bia công nghiệp là nguồn protein có giá trị cao (khoảng 50 - 55%) và dịch thuỷ phân bã nấm men bia có nhiều ứng dụng trong công nghệ thực phẩm. Hiệu suất quá trình thuỷ phân cũng như thành phần acid amin trong dịch thuỷ phân phụ thuộc vào các yếu tố công nghệ như nhiệt độ. pH. loại enzyme và tỷ lệ enzyme/cơ chất. thời gian thuỷ phân và kỹ thuật thuỷ phân (kỹ thuật theo mẻ hoặc liên tục). Trong nghiên cứu này. với mục đích ứng dụng sản phẩm thuỷ phân trong công nghệ thực phẩm ở quy mô công nghiệp. nên hệ thống thuỷ phân tuần hoàn liên tục được sử dụng. Phương pháp bề mặt đáp ứng được sử dụng để xác định điều kiện tối ưu quá trình thuỷ phân tuần hoàn liên tục bã nấm men bia. Điều kiện tối ưu cho mức độ thuỷ phân cao nhất là(:) tỷ lệ enzyme (alcalase)(:) 9.0 U / g. pH(:) 7.5. nhiệt độ(:) 55oC. thời gian(:) 9 giờ. mức cài đặt biến tần của bơm(:) 65% và mức độ thuỷ phân đạt được là 56.83% ± 0.51. Quá trình làm giàu DHA, EPA trong dầu cá bằng phương pháp enzyme bao gồm nhiều bước trong đó thủy phân dầu cá bởi lipase không đặc hiệu thường là bước đầu của quá trình. Trong nghiên cứu này, kết quả phân tích sắc ký khí thành phần dầu cá hồi trước và sau khi thủy phân bởi lipase mủ đu đủ (CPL) đã cho thấy CPL không có tính đặc hiệu với các acid béo có trong dầu cá hồi, do đó có thể ứng dụng trong bước 1 của quy trình làm giàu cá bằng enzyme. Sử dụng phương pháp quy hoạch thực nghiệm Box-Hunter, nghiên cứu đã xác định được điều kiện tối ưu để thuỷ phân dầu cá hồi bằng CPL như sau nhiệt độ 29oC và pH = 7,6
tỉ lệ nước/cơ chất là 4,361 và nồng độ enzyme là 1,34%. Nghiên cứu này là tiền đề cho việc ứng dụng CPL để làm giàu DHA, EPA trong dầu cá hồi phục vụ cho ngành sản xuất thực phẩm chức năng.

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