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 amino...

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Autores principales:	Sundus H.Ahammed, Safa A.AL-Naimi, Mohammed B. AL-Bahri
Formato:	article
Lenguaje:	EN
Publicado:	Al-Khwarizmi College of Engineering – University of Baghdad 2009
Materias:	: Acidic hydrolysis of soya proteins acidic hydrolysis of soybeans proteins acidic hydrolysis of vegetable proteins proteins hydrolysis theory methods of proteins hydrolysis Chemical engineering TP155-156 Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/38740f0a78b94fa790550e35db365319
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id	oai:doaj.org-article:38740f0a78b94fa790550e35db365319
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spelling	oai:doaj.org-article:38740f0a78b94fa790550e35db3653192021-12-02T08:14:20ZStudy the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis1818-1171https://doaj.org/article/38740f0a78b94fa790550e35db3653192009-01-01T00:00:00Zhttp://www.iasj.net/iasj?func=fulltext&aId=2189https://doaj.org/toc/1818-1171This 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.<br />The variables of the conditions of hydrolysis process was achieved in this study with the following range value of tests parameter: <br />Concentration of HCl solution ranged between 1-7 N, <br />Hydrolysis temperature ranged between 35-95 C, and<br />The time of hydrolysis period ranged between 0.5-24 hr.<br />Experiments were designed according to the central composite rotatable design.<br />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:<br />Decreasing the acid concentration used in the process of hydrolysis, firstly, and <br />Decreasing the temperature of the hydrolysis process, secondly, and then <br />Increasing the period of the time of hydrolysis process, thirdly.<br />Sundus H.AhammedSafa A.AL-NaimiMohammed B. AL-BahriAl-Khwarizmi College of Engineering – University of Baghdadarticle: Acidic hydrolysis of soya proteinsacidic hydrolysis of soybeans proteinsacidic hydrolysis of vegetable proteinsproteins hydrolysis theorymethods of proteins hydrolysisChemical engineeringTP155-156Engineering (General). Civil engineering (General)TA1-2040ENAl-Khawarizmi Engineering Journal, Vol 5, Iss 4, Pp 25-38 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	: Acidic hydrolysis of soya proteins acidic hydrolysis of soybeans proteins acidic hydrolysis of vegetable proteins proteins hydrolysis theory methods of proteins hydrolysis Chemical engineering TP155-156 Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	: Acidic hydrolysis of soya proteins acidic hydrolysis of soybeans proteins acidic hydrolysis of vegetable proteins proteins hydrolysis theory methods of proteins hydrolysis Chemical engineering TP155-156 Engineering (General). Civil engineering (General) TA1-2040 Sundus H.Ahammed Safa A.AL-Naimi Mohammed B. AL-Bahri 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.<br />The variables of the conditions of hydrolysis process was achieved in this study with the following range value of tests parameter: <br />Concentration of HCl solution ranged between 1-7 N, <br />Hydrolysis temperature ranged between 35-95 C, and<br />The time of hydrolysis period ranged between 0.5-24 hr.<br />Experiments were designed according to the central composite rotatable design.<br />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:<br />Decreasing the acid concentration used in the process of hydrolysis, firstly, and <br />Decreasing the temperature of the hydrolysis process, secondly, and then <br />Increasing the period of the time of hydrolysis process, thirdly.<br />
format	article
author	Sundus H.Ahammed Safa A.AL-Naimi Mohammed B. AL-Bahri
author_facet	Sundus H.Ahammed Safa A.AL-Naimi Mohammed B. AL-Bahri
author_sort	Sundus H.Ahammed
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	2009
url	https://doaj.org/article/38740f0a78b94fa790550e35db365319
work_keys_str_mv	AT sundushahammed studytheeffectofhydrolysisvariablesontheproductionofsoyaproteinshydrolysis AT safaaalnaimi studytheeffectofhydrolysisvariablesontheproductionofsoyaproteinshydrolysis AT mohammedbalbahri studytheeffectofhydrolysisvariablesontheproductionofsoyaproteinshydrolysis
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Study the Effect of Hydrolysis Variables on the Production of Soya Proteins Hydrolysis

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