scholarly journals Fish peptone development using enzymatic hydrolysis of silver carp by‐products as a nitrogen source in Staphylococcus aureus media

2015 ◽  
Vol 3 (2) ◽  
pp. 153-157 ◽  
Author(s):  
Meysam Fallah ◽  
Somayeh Bahram ◽  
Seyed Roholla Javadian
Keyword(s):  
Staphylococcus Aureus ◽  
Enzymatic Hydrolysis ◽  
Nitrogen Source ◽  
Silver Carp ◽  
Hydrolysis Of ◽  
By Products

scholarly journals Integrated Production of Biofuels and Succinic Acid from Biomass after Thermochemical Pretreatments

2018 ◽  
Vol 25 (4) ◽  
pp. 521-536 ◽  
Author(s):  
Mariusz Kuglarz ◽  
Klaudiusz Grübel
Keyword(s):  
Enzymatic Hydrolysis ◽  
Nitrogen Source ◽  
Integrated Process ◽  
Glycerol Content ◽  
Significant Deterioration ◽  
Integrated Production ◽  
Thermochemical Method ◽  
Industrial Hemp ◽  
Hydrolysis Of ◽  
By Products

Abstract The aim of this study was to develop an effective thermochemical method for treatment of industrial hemp, in order to increase its bioconversion to biofuels and bio-products. Industrial hemp was subjected to various thermochemical pretreatments using: alkaline (3 % NaOH), oxidative (3 % H2O2 at pH 11.5) and glycerol-based methods (70-90 % of glycerol, 1-3 % NaOH), prior to enzymatic hydrolysis with Cellic® CTec2/Cellic® HTec2 (15 FPU∙g−1 glucan). Innovative pretreatment with glycerol fraction (80 % glycerol content, 2 % NaOH, 12.5 % biomass loading) showed to be superior over commonly used alkaline and oxidative methods with respect to by-products generation and sugar losses. Integrated process of ethanol production from enriched cellulose fraction (172 kg EtOH∙Mg−1 of dry hemp) and succinic production from xylose-rich residue after ethanol fermentation (59 kg∙Mg−1 of dry hemp) allowed to convert about 97 % of sugars released (glucose and xylose) during enzymatic hydrolysis of pre-treated biomass. The present study showed that it is possible to replace 50 % of the costly yeast extract, used during succinic fermentation as nitrogen source, by alternative nitrogen source (rapeseed cakes) without significant deterioration of succinic yield. Pretreatment liquor after lignin precipitation (52 kg∙Mg−1 of biomass treated) exhibited a high biodegradability (92 %) and allowed to produce 420 m3 CH4/Mg VS). Results obtained in this study clearly document the possibility of biofuels (bioethanol, biogas) and bio-chemicals production from industrial hemp, in a biorefinery approach.

scholarly journals Influence of Initial Alkalinity of Lignocellulosic Waste on Their Enzymatic Degradation

2014 ◽  
Vol 40 (2) ◽  
pp. 103-113
Author(s):  
Marcin Wołczyński ◽  
Marta Janosz-Rajczyk
Keyword(s):  
Enzymatic Hydrolysis ◽  
Enzymatic Degradation ◽  
Suspended Solids ◽  
Lignocellulosic Waste ◽  
Initial Exposure ◽  
Total Sugars ◽  
Physical Chemical ◽  
Effect Of Treatment ◽  
Hydrolysis Of ◽  
By Products

Abstract The presented results of research on the effectiveness of enzymatic hydrolysis of lignocellulosic waste, depending on their initial depolymerisation in alkaline medium were considered in the context of the possibility of their further use in the fermentation media focused on the recovery of energy in the form of molecular hydrogen. The aim of this study was to determine the appropriate dose and concentration of a chemical reagent, whose efficiency would be high enough to cause decomposition of the complex, but without an excessive production of by-products which could adversely affect the progress and effectiveness of the enzymatic hydrolysis and fermentation. The effect of treatment on physical-chemical changes of homogenates’ properties such as pH, COD, the concentration of monosaccharide and total sugars and the concentration of total suspended solids and volatile suspended solids was determined. The enzymatic decomposition of lignocellulosic complex was repeatedly more efficient if the sample homogenates were subjected to an initial exposure to NaOH. The degree of conversion of complex sugars into simple sugars during enzymatic hydrolysis of homogenates pre-alkalized to pH 11.5 and 12.0 was 83.3 and 84.2% respectively, which should be sufficient for efficient hydrogen fermentation process.

Enzymatic Hydrolysis of Sardine (Sardina pilchardus) By-products and Lipid Recovery

2009 ◽  
Vol 18 (1-2) ◽  
pp. 120-134 ◽  
Author(s):  
Irineu Batista ◽  
Cristina Ramos ◽  
Rita Mendonça ◽  
Maria Leonor Nunes
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sardina Pilchardus ◽  
Hydrolysis Of ◽  
By Products

Enzymatic hydrolysis of cod (Gadus morhua) by-products

2005 ◽  
Vol 40 (12) ◽  
pp. 3680-3692 ◽  
Author(s):  
Rasa Šližytė ◽  
Turid Rustad ◽  
Ivar Storrø
Keyword(s):  
Enzymatic Hydrolysis ◽  
Gadus Morhua ◽  
Hydrolysis Of ◽  
By Products

Enzymatic hydrolysis of fish protein by-products: Kinetic analysis

2008 ◽  
Vol 136 ◽  
pp. S378-S379
Author(s):  
S. Almonacid ◽  
C. Castillo ◽  
M. Pinto ◽  
A. Abakarov ◽  
R. Simpson
Keyword(s):  
Enzymatic Hydrolysis ◽  
Kinetic Analysis ◽  
Fish Protein ◽  
Hydrolysis Of ◽  
By Products

Effects of Enzymatic Hydrolysis Conditions on the Antioxidant Activity of Red Tilapia (Oreochromis spp.) Viscera Hydrolysates

2020 ◽  
Vol 21 (12) ◽  
pp. 1249-1258
Author(s):  
Cindy T. Sepúlveda ◽  
José E. Zapata
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Concentration ◽  
Polynomial Equation ◽  
Degree Of Hydrolysis ◽  
Red Tilapia ◽  
Hydrolysis Conditions ◽  
Hydrolysis Of ◽  
By Products

Background: Fish is an essential source of nutrients for human nutrition due to the composition of proteins, vitamins, and minerals, among other nutrients. Enzymatic hydrolysis represents an alternative for the use of by-products of the aquaculture industry. Objective: We propose to evaluate the effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity of red tilapia (Oreochromis spp.) viscera hydrolysates. Methods: The effect of stirring speed, temperature, and initial protein concentration on the degree of hydrolysis of proteins and antioxidant activity was evaluated using an experimental design that was adjusted to a polynomial equation. The hydrolysate was fractioned to determine the antioxidant activity of the fractions, and functional properties were also measured. Results: Stirring speed and protein concentration presented a statistically significant effect (p <0.05) on all the response variables. However, the temperature did not present a statistically significant effect on the degree of hydrolysis. Discussion: The best conditions of hydrolysis were stirring speed of 51.44 rpm, a temperature of 59.15°C, and the protein concentration of 10 g L-1. The solubility of the hydrolysate protein was high at different pH, and the hydrolysate fraction with the highest antioxidant activity has a molecular weight <1 kDa. Conclusion: The degree of hydrolysis and the biological activity of red tilapia viscera hydrolysates (Oreochromis spp.) are affected by temperature, substrate concentration, and stirring speed. The optimal conditions of hydrolysis allowed to obtain a hydrolysate with antioxidant activity are due to the peptides with low molecular weight.

Non-waste technology through the enzymatic hydrolysis of agro-industrial by-products

2018 ◽  
Vol 77 ◽  
pp. 64-76 ◽  
Author(s):  
Vitalijs Radenkovs ◽  
Karina Juhnevica-Radenkova ◽  
Paweł Górnaś ◽  
Dalija Seglina
Keyword(s):  
Enzymatic Hydrolysis ◽  
Hydrolysis Of ◽  
By Products

Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method

2018 ◽  
Vol 76 ◽  
pp. 103-112 ◽  
Author(s):  
Pattraporn Sukkhown ◽  
Kamolwan Jangchud ◽  
Yaowapa Lorjaroenphon ◽  
Tantawan Pirak
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Hydrolysates ◽  
Drying Method ◽  
Functional Protein ◽  
Hydrolysis Of ◽  
By Products

scholarly journals Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3045
Author(s):  
Pedro Valencia ◽  
Silvana Valdivia ◽  
Suleivys Nuñez ◽  
Reza Ovissipour ◽  
Marlene Pinto ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Control Systems ◽  
Ph Control ◽  
Operating Conditions ◽  
Molecular Characteristics ◽  
Degree Of Hydrolysis ◽  
Added Water ◽  
Hydrolysis Of ◽  
By Products ◽  
Water Ratio

The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work aimed to evaluate the effect of these conditions on the hydrolysis of salmon frame (SF) proteins, including the SF hydrolysis without added water. SF hydrolysis by subtilisin at 50, 75, and 100% SF under different pH regimes were evaluated by released α-amino (α-NH) groups, total nitrogen, degree of hydrolysis, and estimated peptide chain length (PCL) at 55 °C. The concentration of released α-NH groups was higher in the conditions with less added water. However, the nitrogen recovery decreased from 50 to 24% at 50 and 100% SF, respectively. Changing the SF/water ratio had a more significant effect than changing the pH regime. Estimated PCL changed from 5–7 to 7–9 at 50 and 100% SF, respectively. The operating conditions affected the hydrolysis performance and the molecular characteristics of the hydrolysate.

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