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Int. J. Mol. Sci. 2010, 11(12), 4952-4961; doi:10.3390/ijms11124952

Optimization of Enzymatic Production of Oligopeptides from Apricot Almonds Meal with Neutrase and N120P

Institute of Agro-food Science and Technology, The Key Laboratory of Agro-food Process and Quality Control, Ministry of Agriculture, Chinese Academy of Agriculture Science, 2 Yuanmingyuanxi Road, Beijing 100193, China
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Received: 9 October 2010 / Revised: 28 October 2010 / Accepted: 10 November 2010 / Published: 2 December 2010
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Abstract

Neutrase 0.8L and N120P proteases were used for oligopeptide production from apricot almonds meal, and response surface design was carried out to optimize the effect of hydrolysis conditions on hydrolysis degree (DH) and oligopeptide yield rate. Four independent variables were used to optimize the hydrolysis process: hydrolysis temperature (X1), enzyme-to substrate ratio (E/S) (X2), substrate concentration (X3) and reaction time (X4). Statistical analysis indicated that the four variables, quadratic terms of X1, X3, and X4, and the interaction terms with X1 had a significant (p View Full-Text
Keywords: apricot almonds meal; enzymatic production; hydrolysis; oligopeptides apricot almonds meal; enzymatic production; hydrolysis; oligopeptides
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Wang, C.; Wang, Q.; Tian, J. Optimization of Enzymatic Production of Oligopeptides from Apricot Almonds Meal with Neutrase and N120P. Int. J. Mol. Sci. 2010, 11, 4952-4961.

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