dor_id: 4149791

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351.#.#.b: Journal of Applied Research and Technology

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856.4.0.u: https://jart.icat.unam.mx/index.php/jart/article/view/2175/1032

100.1.#.a: Rios Morales, Silvia Norieth; Brito de la Fuente, Edmundo; Aguilar Uscanga, Maria Guadalupe; Torrestiana Sánchez, Beatriz

524.#.#.a: Rios Morales, Silvia Norieth, et al. (2023). Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis. Journal of Applied Research and Technology; Vol. 21 Núm. 5, 2023; 742-752. Recuperado de https://repositorio.unam.mx/contenidos/4149791

245.1.0.a: Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis

502.#.#.c: Universidad Nacional Autónoma de México

561.1.#.a: Instituto de Ciencias Aplicadas y Tecnología, UNAM

264.#.0.c: 2023

264.#.1.c: 2023-10-30

653.#.#.a: Hydrolysis; egg yolk proteins; alcalase; oligopeptides

506.1.#.a: La titularidad de los derechos patrimoniales de esta obra pertenece a las instituciones editoras. Su uso se rige por una licencia Creative Commons BY-NC-ND 4.0 Internacional, https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es, para un uso diferente consultar al responsable jurídico del repositorio por medio del correo electrónico gabriel.ascanio@icat.unam.mx

884.#.#.k: https://jart.icat.unam.mx/index.php/jart/article/view/2175

001.#.#.#: 074.oai:ojs2.localhost:article/2175

041.#.7.h: eng

520.3.#.a: The effect of temperature, pH, and the enzyme-to-substrate ratio (E/S) on the degree of hydrolysis (DH) of lecithin-free egg yolk (LFEY) protein was optimized by using response surface methodology (RSM). A factorial design was applied to maximize DH and the initial reaction rate (V0). The DH values varied from 16 to 36 % and V0 from 69 to 287 g/L h in the range of tested conditions. The pH was the variable with a major influence on DH and V0. Under the optimized conditions (60°C, pH 9, and E/S=0.35 AU/g) most of the peptides in the hydrolysates had a molecular weight (MW) lower than 12 kDa since the first 10 min of the reaction. Hydrolysates collected after 60 min of the reaction contained mostly oligopeptides (MW<3.5 kDa) with potential antioxidant activity. These hydrolysates might be used as ingredients in high-protein nutritional supplements or the formulation of clinical nutritional products.

773.1.#.t: Journal of Applied Research and Technology; Vol. 21 Núm. 5 (2023); 742-752

773.1.#.o: https://jart.icat.unam.mx/index.php/jart

022.#.#.a: ISSN electrónico: 2448-6736; ISSN: 1665-6423

310.#.#.a: Bimestral

300.#.#.a: Páginas: 742-752

264.#.1.b: Instituto de Ciencias Aplicadas y Tecnología, UNAM

doi: https://doi.org/10.22201/icat.24486736e.2023.21.5.2175

harvesting_date: 2023-11-08 13:10:00.0

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Artículo

Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis

Rios Morales, Silvia Norieth; Brito de la Fuente, Edmundo; Aguilar Uscanga, Maria Guadalupe; Torrestiana Sánchez, Beatriz

Instituto de Ciencias Aplicadas y Tecnología, UNAM, publicado en Journal of Applied Research and Technology, y cosechado de Revistas UNAM

Licencia de uso

Procedencia del contenido

Cita

Rios Morales, Silvia Norieth, et al. (2023). Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis. Journal of Applied Research and Technology; Vol. 21 Núm. 5, 2023; 742-752. Recuperado de https://repositorio.unam.mx/contenidos/4149791

Descripción del recurso

Autor(es)
Rios Morales, Silvia Norieth; Brito de la Fuente, Edmundo; Aguilar Uscanga, Maria Guadalupe; Torrestiana Sánchez, Beatriz
Tipo
Artículo de Investigación
Área del conocimiento
Ingenierías
Título
Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis
Fecha
2023-10-30
Resumen
The effect of temperature, pH, and the enzyme-to-substrate ratio (E/S) on the degree of hydrolysis (DH) of lecithin-free egg yolk (LFEY) protein was optimized by using response surface methodology (RSM). A factorial design was applied to maximize DH and the initial reaction rate (V0). The DH values varied from 16 to 36 % and V0 from 69 to 287 g/L h in the range of tested conditions. The pH was the variable with a major influence on DH and V0. Under the optimized conditions (60°C, pH 9, and E/S=0.35 AU/g) most of the peptides in the hydrolysates had a molecular weight (MW) lower than 12 kDa since the first 10 min of the reaction. Hydrolysates collected after 60 min of the reaction contained mostly oligopeptides (MW<3.5 kDa) with potential antioxidant activity. These hydrolysates might be used as ingredients in high-protein nutritional supplements or the formulation of clinical nutritional products.
Tema
Hydrolysis; egg yolk proteins; alcalase; oligopeptides
Idioma
eng
ISSN
ISSN electrónico: 2448-6736; ISSN: 1665-6423

Enlaces