Optimization of the Enzymatic Hydrolysis of Chicken Meat Using Response Surface Methodology

• Published in: Journal of food science 2008-06, Vol.73 (5), p.C405-C412
• Main Authors: Kurozawa, L.E, Park, K.J, Hubinger, M.D
• Format: Article
• Language: English
• Subjects: amino acid composition; Amino acids; Animals; Biological and medical sciences; Chemical reactions; chicken meat; Chickens; degree of hydrolysis; enzymatic hydrolysis; food analysis; Food industries; food processing; food processing quality; Food science; Food Technology - methods; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; hydrolysates characterization; Hydrolysis; Kinetics; Meat - analysis; Meat - standards; Meat and meat product industries; meat composition; Meat products; Muscle Proteins - metabolism; Optimization; Poultry; protein hydrolysates; protein recovery; proteinases; Proteins; response surface methodology; screening design; subtilisin; Subtilisins - metabolism; Temperature
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00765.x

The hydrolysis of chicken breast meat by the commercial protease Alcalase® 2.4L was studied to evaluate the influence of temperature (43 to 77 °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 °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.