جستجوی مقالات مرتبط با کلیدواژه « histidine » در نشریات گروه « صنایع غذایی »

In this study Response Surface Methodology (RSM) was employed to investigate the effects of different operating conditions on the hydrolysation process of poultry by-products protein by the alcalase. Central Composite Design (CCD) by 5-level and 3-factor was used for the optimization of the hydrolysate production and to evaluate the effects and interactions of process variables: time (minute)، temperature (C◦) and enzyme to substrate ratio on the response. The response was included degree of hydrolysation (%). The mathematical model showed good fit with the experimental data، since the R2 of 0. 96 indicated that 96% of the variability within the range of values studied could be explained by the model. Furthermore lake of fit of the model was not significant (p<0. 05). The optimum conditions for production of poultry by-products protein hydrolysate by 15. 24% degree of hydrolysis were established as an enzyme activity to substrate ratio 0. 07 AU/g protein; time 127. 69 minute، and temperature 52. 51°C. According to amino acid analysis and chemical score، methionine and histidine was the limiting amino acids in the hydrolysate. The poultry by-products protein hydrolysate tends to be a potential source in balanced fish diets and functional additive in food industries.