Enzymatic Hydrolysis of Crayfish Processing By-products |
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| Authors: | HH BAEK KR CADWALLADER |
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| Affiliation: | Authors Baek and Cadwallader, formerly with the Louisiana Agricultural Experiment Station, LSU Agricultural Center, are currently with the Dept. of Food Science &Technology, Mississippi State Univ., Box 9805, Mississippi State, MS 39762. |
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| Abstract: | Ten commercial proteases (neutral and alkaline) were evaluated for hydrolysis of crayfish processing by-products (CPBs). Hydrolysis conditions were optimized for the alkaline protease OptimaseTM APL-440 by response surface methodology (RSM). Two model equations were proposed with regard to effects of pH, temperature (T), time (t), enzyme/ substrate (E/S) ratio, and substrate concentration (S) on the amount of 0.3M TCA soluble peptides (TSP) and degree of hydrolysis (DH). Interaction effects between pH and T were observed (P<0.001). Based on TSP, optimum hydrolysis conditions were determined to be pH 8–9, 65°C, 2.5 hr reaction time, 75%(w/v) substrate concentration, and 0.3% (v/w) enzyme. |
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| Keywords: | crayfish by-products enzymes hydrolysis proteases |
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