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dc.creatorJakovetić Tanasković, Sonja
dc.creatorLuković, Nevena
dc.creatorGrbavčić, Sanja
dc.creatorStefanović, Andrea
dc.creatorJovanović, Jelena
dc.creatorBugarski, Branko
dc.creatorKnežević-Jugović, Zorica
dc.date.accessioned2021-03-10T13:49:28Z
dc.date.available2021-03-10T13:49:28Z
dc.date.issued2018
dc.identifier.issn0022-1155
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3980
dc.description.abstractThis study focuses on the influence of operating conditions on Alcalase-catalyzed egg white protein hydrolysis performed in a continuously stirred tank reactor coupled with ultrafiltration module (10 kDa). The permeate flow rate did not significantly affect the degree of hydrolysis (DH), but a significant increase in process productivity was apparent above flow rate of 1.9 cm(3) min(-1). By contrast, an increase in enzyme/substrate (E/S) ratio provided an increase in DH, but a negative correlation was observed between E/S ratio and productivity. The relationship between operating conditions and antioxidant properties of the hydrolysates, measured by three methods, was studied using Box-Behnken experimental design and response surface methodology. The statistical analysis showed that each variable (impeller speed, E/S ratio, and permeate flow rate) had a significant effect on the antioxidant capacity of all tested systems. Nevertheless, obtained response functions revealed that antioxidative activity measured by DPPH, ABTS and FRAP methods were affected differently by the same operating conditions. High impeller speeds and low permeate flow rates favor ABTS while high impeller speeds and high permeate flow rates had a positive effect on the DPPH scavenging activity. On the other hand, the best results obtained with FRAP method were achieved under moderate operating conditions. The integration of the reaction and ultrafiltration membrane separation in a continuous manner appears to be a right approach to improve and intensify the enzymatic process, enabling the production of peptides with desired antioxidant activity.en
dc.publisherSpringer India, New Delhi
dc.relationEUREKA Project from the Ministry of Education, Science and Technological Development of the Republic of Serbia [E!6750, III-46010]
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.sourceJournal of Food Science and Technology-Mysore
dc.subjectEgg-white protein hydrolysisen
dc.subjectAlcalaseen
dc.subjectContinuous membrane reactoren
dc.subjectOperating conditionsen
dc.subjectAntioxidant propertiesen
dc.titleProduction of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical designen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage137
dc.citation.issue1
dc.citation.other55(1): 128-137
dc.citation.rankM22
dc.citation.spage128
dc.citation.volume55
dc.identifier.doi10.1007/s13197-017-2848-5
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/1732/3977.pdf
dc.identifier.pmid29358803
dc.identifier.scopus2-s2.0-85034647749
dc.identifier.wos000419562700014
dc.type.versionpublishedVersion


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Приказ основних података о документу