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 language||English (US)|
|Number of pages||7|
|Journal||Journal of food science|
|State||Published - Sep 1995|
- crayfish by‐products
ASJC Scopus subject areas
- Food Science