Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration

Background: the growth of world aquaculture has generated important environmental impacts as discard residues that are important sources of protein, which has been used to manufacture low-value products, such as animal food, fish flour and fertilizers. Objectives: to evaluate the effect of enzyme a...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	José Edgar ZAPATA-MONTOYA, Diego Enrique GIRALDO-RIOS, Andrea Johana BAÉZ-SUAREZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2018
Materias:	degree of hydrolysis substrate inhibition reaction rate kinetic parameters math models. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/58110398ad574050b5682046eaed5ca2
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:58110398ad574050b5682046eaed5ca2
record_format	dspace
spelling	oai:doaj.org-article:58110398ad574050b5682046eaed5ca22021-11-19T04:08:58ZKinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration0121-40042145-2660https://doaj.org/article/58110398ad574050b5682046eaed5ca22018-06-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/329667https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: the growth of world aquaculture has generated important environmental impacts as discard residues that are important sources of protein, which has been used to manufacture low-value products, such as animal food, fish flour and fertilizers. Objectives: to evaluate the effect of enzyme and substrate concentration on the degree of hydrolysis (DH) of proteins in the red tilapia (Oreochromis sp.) viscera (RTV). Methods: the commercial alcalase 2.4 L enzyme was used at different concentrations to hydrolyse the proteins in RTV at 53.5°C and a pH of 9.5 in a 1 L magnetically stirred, jacketed, glass batch reactor connected to an automatic titrator. Each experiment was conducted over 6 h in which every consumed volume of base was recorded every 5 min to determine the corresponding DH at each point. Results: the results indicated that increasing the enzyme concentration produced an increase in the DH and in the reaction rate, while increasing the substrate concentration produced a decrease in both parameters. For this reason, a mathematical model was adjusted for the inhibition of substrate from the exponential kinetic equation d(DH)/dt = aEXP[-b(DH)] to explain the behavior of the DH as a function of substrate concentration in this hydrolytic process. The parameters a and b were estimated from a nonlinear regression. Based on these results, the reaction constants were determined as Ks = 456.75 g L-1, K2 = 1.2191 min-1, Kd = 0.2224 min-1, KM = 1.8963 and K3 = 0.1173 L g-1 min-1, which allowed the generation of a good correlation between the predicted and experimental values at the different evaluated operating conditions. This correlation was supported by a low average relative error (ARE) of 3.26%. Conclusion: under evaluated experimental conditions, the kinetics of the hydrolysis reaction followed a substrate inhibition mechanism without product inhibition, which was adjusted through a typical exponential Equation that involves two parameters (a and b) associated with the kinetic constants (Ks, K2, and Kd). José Edgar ZAPATA-MONTOYADiego Enrique GIRALDO-RIOSAndrea Johana BAÉZ-SUAREZUniversidad de Antioquiaarticledegree of hydrolysissubstrate inhibitionreaction ratekinetic parametersmath models.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 25, Iss 1 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	degree of hydrolysis substrate inhibition reaction rate kinetic parameters math models. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	degree of hydrolysis substrate inhibition reaction rate kinetic parameters math models. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 José Edgar ZAPATA-MONTOYA Diego Enrique GIRALDO-RIOS Andrea Johana BAÉZ-SUAREZ Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration
description	Background: the growth of world aquaculture has generated important environmental impacts as discard residues that are important sources of protein, which has been used to manufacture low-value products, such as animal food, fish flour and fertilizers. Objectives: to evaluate the effect of enzyme and substrate concentration on the degree of hydrolysis (DH) of proteins in the red tilapia (Oreochromis sp.) viscera (RTV). Methods: the commercial alcalase 2.4 L enzyme was used at different concentrations to hydrolyse the proteins in RTV at 53.5°C and a pH of 9.5 in a 1 L magnetically stirred, jacketed, glass batch reactor connected to an automatic titrator. Each experiment was conducted over 6 h in which every consumed volume of base was recorded every 5 min to determine the corresponding DH at each point. Results: the results indicated that increasing the enzyme concentration produced an increase in the DH and in the reaction rate, while increasing the substrate concentration produced a decrease in both parameters. For this reason, a mathematical model was adjusted for the inhibition of substrate from the exponential kinetic equation d(DH)/dt = aEXP[-b(DH)] to explain the behavior of the DH as a function of substrate concentration in this hydrolytic process. The parameters a and b were estimated from a nonlinear regression. Based on these results, the reaction constants were determined as Ks = 456.75 g L-1, K2 = 1.2191 min-1, Kd = 0.2224 min-1, KM = 1.8963 and K3 = 0.1173 L g-1 min-1, which allowed the generation of a good correlation between the predicted and experimental values at the different evaluated operating conditions. This correlation was supported by a low average relative error (ARE) of 3.26%. Conclusion: under evaluated experimental conditions, the kinetics of the hydrolysis reaction followed a substrate inhibition mechanism without product inhibition, which was adjusted through a typical exponential Equation that involves two parameters (a and b) associated with the kinetic constants (Ks, K2, and Kd).
format	article
author	José Edgar ZAPATA-MONTOYA Diego Enrique GIRALDO-RIOS Andrea Johana BAÉZ-SUAREZ
author_facet	José Edgar ZAPATA-MONTOYA Diego Enrique GIRALDO-RIOS Andrea Johana BAÉZ-SUAREZ
author_sort	José Edgar ZAPATA-MONTOYA
title	Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration
title_short	Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration
title_full	Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration
title_fullStr	Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration
title_full_unstemmed	Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration
title_sort	kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (oreochromis sp.): effect of substrate and enzyme concentration
publisher	Universidad de Antioquia
publishDate	2018
url	https://doaj.org/article/58110398ad574050b5682046eaed5ca2
work_keys_str_mv	AT joseedgarzapatamontoya kineticmodelingoftheenzymatichydrolysisofproteinsofviscerasfromredtilapiaoreochromisspeffectofsubstrateandenzymeconcentration AT diegoenriquegiraldorios kineticmodelingoftheenzymatichydrolysisofproteinsofviscerasfromredtilapiaoreochromisspeffectofsubstrateandenzymeconcentration AT andreajohanabaezsuarez kineticmodelingoftheenzymatichydrolysisofproteinsofviscerasfromredtilapiaoreochromisspeffectofsubstrateandenzymeconcentration
_version_	1718420496275472384

Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration

Ejemplares similares