Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis

This study was conducted to determine the effects of concentration of hydrochloric acids, temperature, and time on the hydrolysis of soya proteins (defatted soya flour) by determining the value of total protein nitrogen  concentration, and amino nitrogen concentration of protein, peptides, and amin...

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Autores principales: Mohammed B. AL-Bahri, Safa A. AL-Naimi, Sundus H. Ahammed
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Lenguaje:EN
Publicado: Al-Khwarizmi College of Engineering – University of Baghdad 2019
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Acceso en línea:https://doaj.org/article/2bbedc6a107a4e62a1dfea68cb35be78
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spelling oai:doaj.org-article:2bbedc6a107a4e62a1dfea68cb35be782021-12-02T05:43:35ZStudy the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis1818-11712312-0789https://doaj.org/article/2bbedc6a107a4e62a1dfea68cb35be782019-03-01T00:00:00Zhttp://alkej.uobaghdad.edu.iq/index.php/alkej/article/view/581https://doaj.org/toc/1818-1171https://doaj.org/toc/2312-0789 This study was conducted to determine the effects of concentration of hydrochloric acids, temperature, and time on the hydrolysis of soya proteins (defatted soya flour) by determining the value of total protein nitrogen  concentration, and amino nitrogen concentration of protein, peptides, and amino acids, and then calculated the hydrolysis rate of proteins.         The variables of the conditions of hydrolysis process was achieved in this study with the following range value of tests parameter: Concentration of HCl solution ranged between 1-7 N, Hydrolysis temperature ranged between 35-95 °C, and The time of hydrolysis period ranged between 0.5-24 hr. Experiments were designed according to the central composite rotatable design.         The practical study has shown the possibility of decreasing the negative effect of the acid on the biological characteristics of the protein; then affecting the possibility of using the product for biological purposes (for medical and microbiological laboratories) by: Decreasing the acid concentration used in the process of hydrolysis, firstly, and Decreasing the temperature of the hydrolysis process, secondly, and then Increasing the period of the time of hydrolysis process, thirdly.   Mohammed B. AL-BahriSafa A. AL-NaimiSundus H. AhammedAl-Khwarizmi College of Engineering – University of BaghdadarticleChemical engineeringTP155-156Engineering (General). Civil engineering (General)TA1-2040ENAl-Khawarizmi Engineering Journal, Vol 5, Iss 4 (2019)
institution DOAJ
collection DOAJ
language EN
topic Chemical engineering
TP155-156
Engineering (General). Civil engineering (General)
TA1-2040
spellingShingle Chemical engineering
TP155-156
Engineering (General). Civil engineering (General)
TA1-2040
Mohammed B. AL-Bahri
Safa A. AL-Naimi
Sundus H. Ahammed
Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis
description This study was conducted to determine the effects of concentration of hydrochloric acids, temperature, and time on the hydrolysis of soya proteins (defatted soya flour) by determining the value of total protein nitrogen  concentration, and amino nitrogen concentration of protein, peptides, and amino acids, and then calculated the hydrolysis rate of proteins.         The variables of the conditions of hydrolysis process was achieved in this study with the following range value of tests parameter: Concentration of HCl solution ranged between 1-7 N, Hydrolysis temperature ranged between 35-95 °C, and The time of hydrolysis period ranged between 0.5-24 hr. Experiments were designed according to the central composite rotatable design.         The practical study has shown the possibility of decreasing the negative effect of the acid on the biological characteristics of the protein; then affecting the possibility of using the product for biological purposes (for medical and microbiological laboratories) by: Decreasing the acid concentration used in the process of hydrolysis, firstly, and Decreasing the temperature of the hydrolysis process, secondly, and then Increasing the period of the time of hydrolysis process, thirdly.  
format article
author Mohammed B. AL-Bahri
Safa A. AL-Naimi
Sundus H. Ahammed
author_facet Mohammed B. AL-Bahri
Safa A. AL-Naimi
Sundus H. Ahammed
author_sort Mohammed B. AL-Bahri
title Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis
title_short Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis
title_full Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis
title_fullStr Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis
title_full_unstemmed Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis
title_sort study the effect of hydrolysis variables on the production of soya proteins hydrolysis
publisher Al-Khwarizmi College of Engineering – University of Baghdad
publishDate 2019
url https://doaj.org/article/2bbedc6a107a4e62a1dfea68cb35be78
work_keys_str_mv AT mohammedbalbahri studytheeffectofhydrolysisvariablesontheproductionofsoyaproteinshydrolysis
AT safaaalnaimi studytheeffectofhydrolysisvariablesontheproductionofsoyaproteinshydrolysis
AT sundushahammed studytheeffectofhydrolysisvariablesontheproductionofsoyaproteinshydrolysis
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