Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Abstract

We investigated the effects of process parameters (substrate concentration, enzyme concentration, temperature and pH) on the hydrolysis and solubilization of sesame cake protein as well as enzyme stability. The sesame cake protein was hydrolyzed by Alcalase enzyme (a bacterial protease produced by a selected strain of Bacillus Licheniformis) that was chosen among five commercial enzymes examined. The optimum process conditions for hydrolysis and solubilization were obtained as 15 g L −1 substrate concentration, 3 ml L −1 enzyme concentration, 50 o C and pH 8.5. Under these conditions, the values of degree of hydrolysis and solubilization were found as 26.3% and 82.1%, respectively, and enzyme lost its activity by approx. 56% at the end of 120 min processing time. Modeling studies were performed to determine the kinetics of hydrolysis, solubilization and enzyme inactivation. The relationship between hydrolysis and solubilization was found linear for all experimental conditions examined. The inactivation energy of Alcalase at the temperature range of 45-55 o C was determined to be 25544 J mol −1 .

Production of Antioxidant Egg White Hydrolysates in a Continuous Stirred Tank Enzyme Reactor Coupled with Membrane Separation Unit

“…The highest DH of 56.37 was obtained at 0.56 AU g −1 of protein, and above this level, further increase did not potentiate increase in DH. Similar results have been reported in the Alcalasecatalyzed hydrolysis of sesame cake proteins, where an increase in enzyme concentration up to 3 cm 3 dm −3 (corresponding to 0.56 AU g −1 protein) led to an increase in DH, while a further increase in enzyme concentration did not improve the DH (Demirhan et al 2010). This result is explained by the enzyme saturation with substrate at higher [E]/ [S] ratios.…”

“…For this purpose, RSM and a threefactor Box-Behnken experimental design were used, including 17 experimental points (with five replicates at the center of the design), and experiments were carried out in a random order. The selected variables were chosen based on the results obtained in a preliminary study and are the most commonly used for modeling protein hydrolysis reactions (de Oliveira et al 2014;Demirhan et al 2010;Nouri et al 1997;Cheison et al 2007). Two major process outputs, DH and reactor capacity, were taken as the response variables.…”

“…[E]/[S] ratio has been previously reported as a significant factor in the hydrolysis of soy proteins (de Oliveira et al 2014) and sesame cake proteins (Demirhan et al 2010).…”

Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE

“…In both of them the degree Hydrolysis of papain after about 5 min approximately was stabled and there is no increasing until 60 min. Same results were also obtained by Demirhan et al (2011) and Apar and Özbek (2010) for hydrolysis of sesame and corn gluten by Alcalase®, respectively (Apar and Özbek 2010;Demirhan et al 2011). The decrease observed in the hydrolysis rate could be attributed to one of the these reason: 1) the decreases of peptide bonds that susceptible to hydrolysis by enzymes (Availability of substrate) b) Hydrolysis rates tend to constant over time c) hydrolysis products may cause inhibition of the enzyme.…”

Optimización de Hidrólisis Enzimática de la Fracción Globular de Sangre Bovina por Metodología de Superficie Respuesta y Evaluación de sus Propiedades Antioxidantes

“…Se obtuvo un buen ajuste de las constantes cinéticas "a" y "b" para la mayoría de las reacciones de hidrólisis experimentales del diseño (R 2 ˃0,95). Esta calidad del ajuste de la Ecuación (4) ha sido reportada por diferentes autores para otros sustratos (Valencia et al, 2014;Valencia et al, 2015;Apar y Özbek, 2008;Ruan et al, 2010;Demirhan et al, 2011).…”