Protein recovery from veal bones by enzymatic hydrolysis
Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects temperature (five levels ranging from 40 to 60 degrees C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.k...
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| Veröffentlicht in: | Journal of food science 1995-09, Vol.60 (5), p.949-952 |
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| container_title | Journal of food science |
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| creator | Linder, M. (Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.) Fanni, J Parmentier, M Sergent, M Phan-Tan-Luu, R |
| description | Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects temperature (five levels ranging from 40 to 60 degrees C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg-1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg-1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg-1 of protein concentration |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb06268.x |
| format | Article |
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(Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.) ; Fanni, J ; Parmentier, M ; Sergent, M ; Phan-Tan-Luu, R</creator><creatorcontrib>Linder, M. (Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.) ; Fanni, J ; Parmentier, M ; Sergent, M ; Phan-Tan-Luu, R</creatorcontrib><description>Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects temperature (five levels ranging from 40 to 60 degrees C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg-1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg-1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg-1 of protein concentration</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb06268.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ACIDE AMINE ; AMINOACIDOS ; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; CARNE DE TERNERA ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; Doehlert-matrix ; ENZIMAS ; enzymatic hydrolysis ; ENZYME ; Enzymes ; FARINE D'OS ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; HARINA DE HUESOS ; HIDROLISIS ; HYDROLYSE ; MATEMATICAS ; MATHEMATIQUE ; Meat ; meat by-product ; METHODE D'OPTIMISATION ; METODOS DE OPTIMIZACION ; MODELE MATHEMATIQUE ; MODELOS MATEMATICOS ; protein ; PROTEINAS ; PROTEINE ; Proteins ; RENDEMENT ; RENDIMIENTO ; SEPARACION ; SEPARATION ; TEMPERATURA ; TEMPERATURE ; TEMPS ; TIEMPO ; veal ; VIANDE DE VEAU</subject><ispartof>Journal of food science, 1995-09, Vol.60 (5), p.949-952</ispartof><rights>1995 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 1995</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4329-b165aee6fb05e75d3d704d9dee2bdb2bc7f7e04f5ed01afeed7573bd6c29e8033</citedby><cites>FETCH-LOGICAL-c4329-b165aee6fb05e75d3d704d9dee2bdb2bc7f7e04f5ed01afeed7573bd6c29e8033</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1995.tb06268.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1995.tb06268.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3681669$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Linder, M. (Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.)</creatorcontrib><creatorcontrib>Fanni, J</creatorcontrib><creatorcontrib>Parmentier, M</creatorcontrib><creatorcontrib>Sergent, M</creatorcontrib><creatorcontrib>Phan-Tan-Luu, R</creatorcontrib><title>Protein recovery from veal bones by enzymatic hydrolysis</title><title>Journal of food science</title><description>Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects temperature (five levels ranging from 40 to 60 degrees C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg-1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg-1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg-1 of protein concentration</description><subject>ACIDE AMINE</subject><subject>AMINOACIDOS</subject><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>CARNE DE TERNERA</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>Doehlert-matrix</subject><subject>ENZIMAS</subject><subject>enzymatic hydrolysis</subject><subject>ENZYME</subject><subject>Enzymes</subject><subject>FARINE D'OS</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HARINA DE HUESOS</subject><subject>HIDROLISIS</subject><subject>HYDROLYSE</subject><subject>MATEMATICAS</subject><subject>MATHEMATIQUE</subject><subject>Meat</subject><subject>meat by-product</subject><subject>METHODE D'OPTIMISATION</subject><subject>METODOS DE OPTIMIZACION</subject><subject>MODELE MATHEMATIQUE</subject><subject>MODELOS MATEMATICOS</subject><subject>protein</subject><subject>PROTEINAS</subject><subject>PROTEINE</subject><subject>Proteins</subject><subject>RENDEMENT</subject><subject>RENDIMIENTO</subject><subject>SEPARACION</subject><subject>SEPARATION</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TEMPS</subject><subject>TIEMPO</subject><subject>veal</subject><subject>VIANDE DE VEAU</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNqVkM1u1DAURi0EEkPhBVhFFduk_nfMBqGWtlQjWlEqpG4sO76GDJm42GmZ8PRNlFH3vRvrSsffd3UQOiS4ItMcbSrCpCippKQiWotqcFhSWVe7F2hFlMAlqzl5iVYYU1oSwtVr9CbnDZ53JleovkpxgLYvEjTxAdJYhBS3xQPYrnCxh1y4sYD-_7i1Q9sUv0efYjfmNr9Fr4LtMrzbvwfo5vTLj-Pzcn159vX487psOKO6dEQKCyCDwwKU8MwrzL32ANR5R12jggLMgwCPiQ0AXgnFnJcN1VBjxg7Q4ZJ7l-Lfe8iD2cT71E-VhmjOsRACT9DHBWpSzDlBMHep3do0GoLNLMpszCzKzKLMLMrsRZnd9PnDvsHmxnYh2b5p81MCkzWRUk_YpwX713YwPqPAXJyeXGs-J5RLQpsH2D0l2PTHSMWUMD-_nZnbW3H1fa2poRP_fuGDjcb-StNRN9daYilrzh4B_VOVaw</recordid><startdate>199509</startdate><enddate>199509</enddate><creator>Linder, M. (Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.)</creator><creator>Fanni, J</creator><creator>Parmentier, M</creator><creator>Sergent, M</creator><creator>Phan-Tan-Luu, R</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199509</creationdate><title>Protein recovery from veal bones by enzymatic hydrolysis</title><author>Linder, M. (Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.) ; Fanni, J ; Parmentier, M ; Sergent, M ; Phan-Tan-Luu, R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4329-b165aee6fb05e75d3d704d9dee2bdb2bc7f7e04f5ed01afeed7573bd6c29e8033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>ACIDE AMINE</topic><topic>AMINOACIDOS</topic><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>CARNE DE TERNERA</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>Doehlert-matrix</topic><topic>ENZIMAS</topic><topic>enzymatic hydrolysis</topic><topic>ENZYME</topic><topic>Enzymes</topic><topic>FARINE D'OS</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HARINA DE HUESOS</topic><topic>HIDROLISIS</topic><topic>HYDROLYSE</topic><topic>MATEMATICAS</topic><topic>MATHEMATIQUE</topic><topic>Meat</topic><topic>meat by-product</topic><topic>METHODE D'OPTIMISATION</topic><topic>METODOS DE OPTIMIZACION</topic><topic>MODELE MATHEMATIQUE</topic><topic>MODELOS MATEMATICOS</topic><topic>protein</topic><topic>PROTEINAS</topic><topic>PROTEINE</topic><topic>Proteins</topic><topic>RENDEMENT</topic><topic>RENDIMIENTO</topic><topic>SEPARACION</topic><topic>SEPARATION</topic><topic>TEMPERATURA</topic><topic>TEMPERATURE</topic><topic>TEMPS</topic><topic>TIEMPO</topic><topic>veal</topic><topic>VIANDE DE VEAU</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Linder, M. (Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.)</creatorcontrib><creatorcontrib>Fanni, J</creatorcontrib><creatorcontrib>Parmentier, M</creatorcontrib><creatorcontrib>Sergent, M</creatorcontrib><creatorcontrib>Phan-Tan-Luu, R</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Linder, M. (Laboratoire de Physicochimie et Genie Alimentaires, Vandoeuvre-les-Nancy, France.)</au><au>Fanni, J</au><au>Parmentier, M</au><au>Sergent, M</au><au>Phan-Tan-Luu, R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protein recovery from veal bones by enzymatic hydrolysis</atitle><jtitle>Journal of food science</jtitle><date>1995-09</date><risdate>1995</risdate><volume>60</volume><issue>5</issue><spage>949</spage><epage>952</epage><pages>949-952</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects temperature (five levels ranging from 40 to 60 degrees C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg-1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg-1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg-1 of protein concentration</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb06268.x</doi><tpages>4</tpages></addata></record> |
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| subjects | ACIDE AMINE AMINOACIDOS Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences CARNE DE TERNERA COMPOSICION QUIMICA COMPOSITION CHIMIQUE Doehlert-matrix ENZIMAS enzymatic hydrolysis ENZYME Enzymes FARINE D'OS Food industries Food science Fundamental and applied biological sciences. Psychology HARINA DE HUESOS HIDROLISIS HYDROLYSE MATEMATICAS MATHEMATIQUE Meat meat by-product METHODE D'OPTIMISATION METODOS DE OPTIMIZACION MODELE MATHEMATIQUE MODELOS MATEMATICOS protein PROTEINAS PROTEINE Proteins RENDEMENT RENDIMIENTO SEPARACION SEPARATION TEMPERATURA TEMPERATURE TEMPS TIEMPO veal VIANDE DE VEAU |
| title | Protein recovery from veal bones by enzymatic hydrolysis |
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