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Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish ( Squalus acanthias ) muscle
Author(s) -
Diniz Fabio M.,
Martin Antonio M.
Publication year - 1996
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1996.00351.x
Subject(s) - hydrolysis , factorial experiment , response surface methodology , substrate (aquarium) , chemistry , degree (music) , squalus acanthias , linear regression , factorial , enzymatic hydrolysis , interaction , chromatography , coefficient of determination , regression analysis , analytical chemistry (journal) , mathematics , statistics , biochemistry , mathematical analysis , biology , physics , acoustics , ecology
Response surface methodology was used to study the effects of pH, temperature and enzyme – substrate ratio (E/S) on the degree of hydrolysis (DH) of dogfish muscle protein. The effect of the hydrolysis variables was described using a three‐level Box–Behnken factorial design giving a mathematical model that shows the influence of each variable and their interactions. Based on degree of hydrolysis (DH) of the original substrate, the hydrolysis variables were optimized at a pH of 8.3, a hydrolysis temperature of 53.6°C and an E/S of 3.6% (w/w). The coefficient of determination (R 2 ad ) was greater than 95%, and a lack‐of‐fit test revealed a non‐significant value for the DH model equation, indicating that the regression equation was adequate for predicting the degree of hydrolysis under any combination of values of the variables.