title: Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology.
abstract: The hydrolysis of chicken breast meat by the commercial protease Alcalase 2.4L was studied to evaluate the influence of temperature (43 to 77 degrees C), enzyme:substrate ratio (0.8% to 4.2%), and pH (7.16 to 8.84) on the responses of degree of hydrolysis and protein recovery. The enzymatic hydrolysis was optimized for maximum degree of hydrolysis and protein recovery using response surface methodology. The optimum conditions determined were the following: 52.5 degrees C, 4.2% (w/w) enzyme:substrate ratio, and a pH value of 8.00. Under these conditions, a degree of hydrolysis of 31% and protein recovery of 91% were obtained. A characterization of the protein hydrolysate obtained using the optimized process conditions was carried out, evaluating the chemical composition, electrophoretic profile and amino acid composition.
authors.affiliation: Department of Food Engineering, Faculty of Food Engineering, State University of Campinas, P.O. Box 6121, Campinas, SP, 13083-970, Brazil.
authors.forename: L E
authors.initials: LE
authors.lastname: Kurozawa
authors.forename: K J
authors.initials: KJ
authors.lastname: Park
authors.forename: M D
authors.initials: MD
authors.lastname: Hubinger
mesh_terms: D000818:Animals; D002645:Chickens; D005524:Food Technology / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007700:Kinetics; D008460:Meat / Q000032:analysis / Q000592:standards*; D009124:Muscle Proteins / Q000378:metabolism*; D013381:Subtilisins / Q000378:metabolism*; D013696:Temperature
chemical_list: D009124:Muscle Proteins; D013381:Subtilisins