Immobilized protease on magnetic particles for enzymatic protein hydrolysis of poultry by-products
Peer reviewed, Journal article
MetadataShow full item record
Original versionLebensmittel-Wissenschaft + Technologie. 2021, 152 1-11. 10.1016/j.lwt.2021.112327
Immobilization of enzymes onto magnetic particles can potentially allow for enzyme reuse, which can significantly reduce the cost associated with e.g. enzymatic protein hydrolysis (EPH) of fish and meat by-products. Here, we report glutaraldehyde-mediated immobilization of a food-grade protease (Subtilisin A) onto magnetic silica particles using three different amine ligands; a short, brush-like linker (aminopropyl trimethoxysilane), a long, flexible linker (Jeffamine), and a gel-like coating (chitosan). The three coupling strategies were evaluated and compared with respect to the amount of immobilized protease, enzyme activity and catalytic performance in the hydrolysis of chicken meat and turkey tendons, respectively. The particle systems showed high reusability (≤85% activity remaining after six consecutive cycles) and storage stability (≤93% activity remaining after 25 months storage). Particle-immobilized enzyme systems were able to catalyze degradation and extraction of protein from chicken meat and turkey tendons.
JournalLebensmittel-Wissenschaft + Technologie
Showing items related by title, author, creator and subject.
Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis Thoresen, P. Paulsen; Álvarez, Rebeca García; Vaka, Mette Risa; Rustad, Turid; Sone, Izumi; Noriega Fernández, Estefanía (Peer reviewed; Journal article, 2020)
Enzymatic Interesterification of Heterotrophic Microalgal Oil with Rapeseed Oil to Decrease the Levels of Tripalmitin Bogevik, André Sture; Nygren, Heli; Balle, Thomas; Haugsgjerd, Bjørn Ole; Kousoulaki, Katerina (Journal article; Peer reviewed, 2018)
Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-Products: a Spectroscopic Approach Wubshet, Sileshi Gizachhew; Wold, Jens Petter; Afseth, Nils Kristian; Böcker, Ulrike; Lindberg, Diana; Ihunegbo, Felicia Nkem; Måge, Ingrid (Journal article; Peer reviewed, 2018)Enzymatic protein hydrolysis (EPH) is one of the industrial bioprocesses used to recover valuable constituents from food processing by-products. Extensive heterogeneity of by-products from, for example, meat processing is ...