Enzymatic Hydrolysis of Crayfish Processing By‐products

H. H. BAEK, K. R. CADWALLADER

Research output: Contribution to journalArticlepeer-review

Abstract

Ten commercial proteases (neutral and alkaline) were evaluated for hydrolysis of crayfish processing by‐products (CPBs). Hydrolysis conditions were optimized for the alkaline protease OptimaseTM APL‐440 by response surface methodology (RSM). Two model equations were proposed with regard to effects of pH, temperature (T), time (t), enzyme/ substrate (E/S) ratio, and substrate concentration (S) on the amount of 0.3M TCA soluble peptides (TSP) and degree of hydrolysis (DH). Interaction effects between pH and T were observed (P<0.001). Based on TSP, optimum hydrolysis conditions were determined to be pH 8–9, 65°C, 2.5 hr reaction time, 75%(w/v) substrate concentration, and 0.3% (v/w) enzyme.

Original languageEnglish (US)
Pages (from-to)929-935
Number of pages7
JournalJournal of food science
Volume60
Issue number5
DOIs
StatePublished - Sep 1995
Externally publishedYes

Keywords

  • crayfish by‐products
  • enzymes
  • hydrolysis
  • proteases

ASJC Scopus subject areas

  • Food Science

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