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Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design

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Abstract

This study focuses on the influence of operating conditions on Alcalase-catalyzed egg white protein hydrolysis performed in a continuously stirred tank reactor coupled with ultrafiltration module (10 kDa). The permeate flow rate did not significantly affect the degree of hydrolysis (DH), but a significant increase in process productivity was apparent above flow rate of 1.9 cm3 min−1. By contrast, an increase in enzyme/substrate (E/S) ratio provided an increase in DH, but a negative correlation was observed between E/S ratio and productivity. The relationship between operating conditions and antioxidant properties of the hydrolysates, measured by three methods, was studied using Box-Behnken experimental design and response surface methodology. The statistical analysis showed that each variable (impeller speed, E/S ratio, and permeate flow rate) had a significant effect on the antioxidant capacity of all tested systems. Nevertheless, obtained response functions revealed that antioxidative activity measured by DPPH, ABTS and FRAP methods were affected differently by the same operating conditions. High impeller speeds and low permeate flow rates favor ABTS while high impeller speeds and high permeate flow rates had a positive effect on the DPPH scavenging activity. On the other hand, the best results obtained with FRAP method were achieved under moderate operating conditions. The integration of the reaction and ultrafiltration membrane separation in a continuous manner appears to be a right approach to improve and intensify the enzymatic process, enabling the production of peptides with desired antioxidant activity.

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Acknowledgements

This work was supported by EUREKA Project E!6750 and III-46010 from the Ministry of Education, Science and Technological Development of the Republic of Serbia.

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Authors and Affiliations

  1. Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000, Republic of Serbia

    Sonja Jakovetić Tanasković, Nevena Luković, Andrea Stefanović, Jelena Jovanović & Zorica Knežević-Jugović

  2. Innovation Center, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000, Republic of Serbia

    Sanja Grbavčić

  3. Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11000, Republic of Serbia

    Branko Bugarski

Authors
  1. Sonja Jakovetić Tanasković
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  2. Nevena Luković
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  3. Sanja Grbavčić
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  4. Andrea Stefanović
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  5. Jelena Jovanović
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  6. Branko Bugarski
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  7. Zorica Knežević-Jugović
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Correspondence to Zorica Knežević-Jugović.

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Jakovetić Tanasković, S., Luković, N., Grbavčić, S. et al. Production of egg white protein hydrolysates with improved antioxidant capacity in a continuous enzymatic membrane reactor: optimization of operating parameters by statistical design. J Food Sci Technol 55, 128–137 (2018). https://doi.org/10.1007/s13197-017-2848-5

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  • DOI: https://doi.org/10.1007/s13197-017-2848-5

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