Optimization of the production of Momordica charantia L. Var. abbreviata Ser. protein hydrolysates with hypoglycemic effect using Alcalase |
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| Authors: | Xiaoqing Yuan Xiaohong Gu Jian Tang |
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| Affiliation: | 1. College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang 310035, China;2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China |
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| Abstract: | Momordica charantia L. Var. abbreviata Ser. protein was hydrolyzed using six different proteases. The results showed Alcalase 2.4L to have the best hydrolyzing capacity, followed by Pancreatin. In addition, Alcalase hydrolysate had stronger hypoglycemic effect than that of Pancreatin hydrolysate at the same dose. Alcalase was chosen to produce M. charantia L. Var. abbreviata Ser. protein hydrolysates (MCPHs) with hypoglycemic effect. Response surface methodology (RSM) was applied to optimize the hydrolysis conditions using Alcalase. Model equation was proposed with regard to the effect of enzyme/substrate ratio, pH and temperature. The optimum values for enzyme/substrate ratio, pH and temperature were found to be 2.37%, 9.2 and 57 °C respectively. |
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| Keywords: | Momordica charantia L. Var. abbreviata Ser Protein hydrolysates Hypoglycemic effect Alcalase 2.4L Optimization |
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