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KMID : 1160620100150040316
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Preventive Nutrition and Food Science
2010 Volume.15 No. 4 p.316 ~ p.321
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Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology
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Kim Kyoung-Myo
Lee Da-Sun
Nam Min-Hee
Yoo Hong-Seok
Kim Seon-Bong
Chun Byung-Soo
Lee Yang-Bong
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Abstract
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Krill byproduct was hydrolyzed with Alcalase 2.4L to produce functional ingredients for high antioxidative activities against 1,1-dimethyl-2-picryl-hydrazyl (DPPH) radical and Fe. The objective of this study was to investigate the optimum condition for degree of hydrolysis and antioxidative activity of enzymatic hydrolysate produced with the commercial Alcalase using response surface methodology (RSM) with a central composite rotatable design (CCRD). The ranges of independent variables were pH 7.6～10.4 for initial pH and 50.9～79.1oC for hydrolysis temperature and their dependent variables were degree of hydrolysis, Brix, amount of phenolic compounds, DPPH- scavenging activity and Fe-chelating activity. RSM with CCRD was well designed to investigate the optimum condition for functional ingredients with high antioxidative activities using Alcalase 2.4L because of their high R2 values of the range of 0.93～0.99 except the R2 value of 0.50 for the amount of total phenolic compounds. The optimum hydrolysis conditions were pH 9.5 and 62oC for degree of hydrolysis (DH) and pH 9.1 and 64oC for DPPH-scavenging activity by response surface methodology. The yield of DH and DPPH-scavenging activity were 14.1±0.5% and 10.5±0.2%, respectively. It is advantageous to determine the optimum hydrolysis conditions of krill and its by-products for the creation of different kinds of food products, as well as to increase the usage of marine protein sources.
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KEYWORD
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krill byproduct, degree of hydrolysis, Alcalase 2.4L, antioxidative activity, optimization, response surface methodology
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