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Int. J. Mol. Sci. 2013, 14(2), 3124-3139; doi:10.3390/ijms14023124

Optimization of the Preparation of Fish Protein Anti-Obesity Hydrolysates Using Response Surface Methodology

1
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
2
Ocean College of Hebei Agricultural University, Qinhuangdao 066000, China
*
Author to whom correspondence should be addressed.
Received: 18 October 2012 / Revised: 13 November 2012 / Accepted: 15 November 2012 / Published: 1 February 2013
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Abstract

The enzymatic condition for producing the anti-obesity hydrolysates from fish water-soluble protein was optimized with the aid of response surface methodology, which also derived a statistical model for experimental validation. Compared with neutral protease, papain and protamex, the porcine pancreas lipase inhibitory rate of hydrolysates from fish water-soluble protein was higher with alkaline protease. Results showed that the model terms were significant, the terms of lack of fit were not significant, and the optimal conditions for the hydrolysis by alkaline protease were initial pH 11, temperature 39 °C, enzyme dosage 122 U/mL and 10 h of hydrolysis time. Under these conditions, the porcine pancreas lipase and the α-amylase inhibitory rate could reach 53.04% ± 1.32% and 20.03 ± 0.89%, while predicted value were 54.63% ± 1.75%, 21.22% ± 0.70%, respectively. In addition, Lineweaver-Burk plots showed noncompetitive inhibition. The Ki value calculated was 84.13 mg/mL. These results demonstrated that fish water-soluble protein could be used for obtaining anti-obesity hydrolysates. View Full-Text
Keywords: anti-obesity; fish protein; kinetics; porcine pancreas lipase; α-amylase; response surface methodology (RSM) anti-obesity; fish protein; kinetics; porcine pancreas lipase; α-amylase; response surface methodology (RSM)
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Liu, L.; Wang, Y.; Peng, C.; Wang, J. Optimization of the Preparation of Fish Protein Anti-Obesity Hydrolysates Using Response Surface Methodology. Int. J. Mol. Sci. 2013, 14, 3124-3139.

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