Open AccessScreening of factors influencing the hydrolysis reaction of chicken leg cartilage with Protamex enzyme as a catalyst
Author(s) -
Cuong Viet Bui
Publication year - 2020
Publication title -
the journal of agriculture and development/the journal of agriculture and develoment/nông nghiệp và phát triển
Language(s) - English
Resource type - Journals
eISSN - 2615-949X
pISSN - 2615-9503
DOI - 10.52997/jad.9.04.2020
Subject(s) - chemistry , hydrolysate , hydrolysis , yield (engineering) , catalysis , enzyme , substrate (aquarium) , chromatography , volume (thermodynamics) , enzymatic hydrolysis , surface area to volume ratio , amino acid , biochemistry , materials science , oceanography , physics , quantum mechanics , metallurgy , geology , engineering , chemical engineering
The objective of this research was to use Protamex enzyme as a catalyst to hydrolyze chicken leg cartilage for production of amino acid hydrolysate. The proximate composition of chicken cartilage was analyzed. The results indicated that the major components in the dry matter of chicken leg cartilage were lipid (19.72 ± 0.05%) and protein (13.34 ± 0.08%). The main parameters affecting the hydrolysis reaction of chicken leg cartilage with Protamex enzyme were selected for investigation: reaction temperature (oC), pH, enzyme ratio (%, based on the weight of substrate), reaction time (min), and the ratio of reaction volume (v/v). The significant difference was analyzed by ANOVA One-Way to identify the optimal point of each parameter toward amino acid yield. The results revealed that the hydrolysis degree and amino acid yield reached the maximal values of 22.93 ± 4.01% and 30.25 ± 1.86%, respectively, when the reaction temperature, pH, enzyme ratio, reaction time, and ratio of reaction volume (v/v) were 40oC, 4, 0.52%, 40 min, and 1/18, respectively.