Peptide hydrolysate (PH) was produced by deep controllable bioconversion of poultry processing leftovers (broiler necks), by means of a multienzyme composition, containing four commercially available enzyme preparations (Alcalase, Neutrase, Flavourzyme, Protamex). The design of multienzyme composition (MEC) was applied to yield a hydrolysate with adjusted properties, including minimized antigenicity and bitterness. The protein recovery was optimized using Box-Behnken response surface design. The individual and interactive effects of hydrolysis conditions (time, hydromodule and MEC dosage) were studied. The experimental data were analyzed by ANOVA method and a well-predictive, second order polynomial model was developed using multiple regression analysis. Optimal hydrolysis conditions were found to be: hydrolysis time 3 h, hydromodule 2.25 l/kg and dosage of MEC 0.25%. The corresponding predicted value for protein recovery was 75.34%, 2 times higher compared to traditional long-term heating hydrolysis. The PH obtained is a low allergenic product with high antioxidant capacity.

Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization / Nikolaev, I. V.; Sforza, Stefano; Lambertini, Francesca; Ismailova, D. Y. u.; Khotchenkov, V. P.; Volik, V. G.; Dossena, Arnaldo; Popov, V. O.; Koroleva, O. V.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 197:Pt A(2016), pp. 611-621. [10.1016/j.foodchem.2015.10.114]

Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization

SFORZA, Stefano;LAMBERTINI, Francesca;DOSSENA, Arnaldo;
2016-01-01

Abstract

Peptide hydrolysate (PH) was produced by deep controllable bioconversion of poultry processing leftovers (broiler necks), by means of a multienzyme composition, containing four commercially available enzyme preparations (Alcalase, Neutrase, Flavourzyme, Protamex). The design of multienzyme composition (MEC) was applied to yield a hydrolysate with adjusted properties, including minimized antigenicity and bitterness. The protein recovery was optimized using Box-Behnken response surface design. The individual and interactive effects of hydrolysis conditions (time, hydromodule and MEC dosage) were studied. The experimental data were analyzed by ANOVA method and a well-predictive, second order polynomial model was developed using multiple regression analysis. Optimal hydrolysis conditions were found to be: hydrolysis time 3 h, hydromodule 2.25 l/kg and dosage of MEC 0.25%. The corresponding predicted value for protein recovery was 75.34%, 2 times higher compared to traditional long-term heating hydrolysis. The PH obtained is a low allergenic product with high antioxidant capacity.
2016
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization / Nikolaev, I. V.; Sforza, Stefano; Lambertini, Francesca; Ismailova, D. Y. u.; Khotchenkov, V. P.; Volik, V. G.; Dossena, Arnaldo; Popov, V. O.; Koroleva, O. V.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 197:Pt A(2016), pp. 611-621. [10.1016/j.foodchem.2015.10.114]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2806847
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