Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Elcin Demirhan; Dilek Kihc Apar; Belma "Ozbek

Korean Journal of Chemical Engineering, Vol.28, No.1, 195-202, January, 2011

DOI10.1007/s11814-010-0316-2 Export Citation

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

Elcin Demirhan, Dilek Kihc Apar, and Belma "Ozbek^†

Department of Chemical Engineering, Davutpaþa Campus, Yildiz Technical University, 34210, Esenler/Istanbul, Turkey

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We investigated the effects of process parameters (substrate concentration, enzyme concentration, temperature and pH) on the hydrolysis and solubilization of sesame cake protein as well as enzyme stability. The sesame cake protein was hydrolyzed by Alcalase enzyme (a bacterial protease produced by a selected strain of Bacillus Licheniformis) that was chosen among five commercial enzymes examined. The optimum process conditions for hydrolysis and solubilization were obtained as 15 g L^(-1) substrate concentration, 3 ml L^(-1) enzyme concentration, 50 ℃ and pH 8.5. Under these conditions, the values of degree of hydrolysis and solubilization were found as 26.3% and 82.1%, respectively, and enzyme lost its activity by approx. 56% at the end of 120 min processing time. Modeling studies were performed to determine the kinetics of hydrolysis, solubilization and enzyme inactivation. The relationship between hydrolysis and solubilization was found linear for all experimental conditions examined. The inactivation energy of Alcalase at the temperature range of 45-55 ℃ was determined to be 25544 J mol^(-1).

Keywords:Sesame Cake Protein;Alcalase;Hydrolysis;Solubilization;Modelling

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[1] Khalid EK, Babiker EE, El AH, Food Chem., 82, 361 (2003)

[2] Nouri L, Legrand J, Popineau Y, Belleville P, Chem. Eng. J., 65(3), 187 (1997)

[3] Schmidl MK, Taylor SL, Nordlee JA, Food Technol., 48(10), 77 (1994)

[4] Bandyopadhyay K, Ghosh S, J. Agric. Food Chem., 50, 6854 (2002)

[5] Chabanon G, Chevalot I, Framboisier X, Chenue S, Marc I, Process Biochem., 42, 1419 (2007)

[6] Kim JM, Whang JH, Kim KM, Koh JH, Suh HJ, Process Biochem., 39, 989 (2004)

[7] Alder-Nissen J, Enzymic hydrolysis of food Proteins. Elsevier Applied Science Publishers, London and New York (1986)

[8] Alder-Nissen J, J. Agric. Food Chem., 24, 1090 (1976)

[9] Apar DK, Oezbek B, J. Chem. Technol. Biotechnol., 82(12), 1107 (2007)

[10] Constantinides A, Adu-Amankwa B, Biotechnol. Bioeng., 22, 1543 (1980)

[11] Adler Nissen J, US Patent, 4,100,024 (1978)

[12] Lee JY, Lee HD, Lee CH, Food Res. Int., 34, 217 (2001)

[13] Karamac M, Amarowicz C, Kostyra H, Czech J. Food Sci., 20, 1 (2002)

[14] Marquez MC, Fernandez V, Chem. Biochem. Eng. Q., 16, 31 (2002)

[15] Periago JM, Vidal LM, Ros G, Rincon F, Martinez C, Lopez G, Rodrigo J, Martinez I, Food Chem., 63, 71 (1998)

[16] Soral-Smietana M, Swigon R, Amarowicz R, Sijtsma L, Nahrung., 42, 217 (1998)

[17] Moreno MMC, Cuadrado FV, Process Biochem., 28, 481 (1993)

[18] Raymundo A, Empis J, Sousa I, Food Res. Technol., 207, 91 (1998)

[19] Lqari H, Pedroche J, Giron-Calle J, Vioque J, Millan F, Grasas Y. Aceites., 56(2), 135 (2005)

[20] Drago SR, Gonzalez RJ, Innovative Food Sci. Emerg. Technol., 1, 269 (2001)

[21] Kong X, Zhou H, Qian H, Food Chem., 101, 615 (2007)

[22] Apar DK, Ozbek B, Chem. Biochem. Eng. Q., 22(2), 203 (2008)

[23] Escamilla-Silva EM, Guzman-Maldonado SH, Cano-Medinal A, Gonzalez-Alatorre G, J. Sci. Food Agric., 83, 972 (2003)

[24] Toshihiko Osawa A, Keiko Nagai O and Kyoko Shibuya N, US Patent, 5,993,795 (1999)

[25] Perez C, Saad R, Archivos Latinoamericanos De Nutrition., 34(4), 735 (1984)

[26] Taha FS, Ibrahim MA, El-Zanaty EA, Grasa y Aceites., 53(3), 267 (2002)

[27] Gonzaleztello P, Camacho F, Jurado E, Paez MP, Guadix EM, Biotechnol. Bioeng., 44(4), 523 (1994)

[28] Lowry OH, Rosebrough NJ, Farr AL, Randall RJ, J. Biol.Chem., 193, 265 (1951)

[29] Lamas EM, Barros RM, Balcao VM, Malcata FX, Enzyme Microb. Technol., 28(7-8), 642 (2001)

[30] Tomarelli R, Charney M, Harding M, J. Lab. Clin. Med., 34, 428 (1949)

[31] Barros RM, Malcata FX, Food Chem., 88, 351 (2004)

[32] O’Meara GM, Munro PA, Biotechnol. Bioeng., 27, 861 (1985)

[33] Marquez MC, Vazquez MA, Process Biochem., 35(1), 111 (1999)

[34] Margot A, Flaschel E, Renken A, Process Biochem., 32(3), 217 (1997)

[35] Sousa R, Lopes GP, Tardioli PW, Giordano RLC, Almeida PIF, Giordano RC, Brazilian J. Chem. Eng., 2, 147 (2004)

[36] Tardioli PW, Sousa RS, Giordano RC, Giordano RLC, Enzyme Microb. Technol., 36(4), 555 (2005)

[37] Bombara N, Anon MC, Pilosof AMR, Lebensm.-Wiss. u- Technol., 30, 441 (1997)

[38] Sadana A, Henley JP, Biotechnol. Bioeng., 30, 717 (1987)