Characterization studies of Alcalase™ enzyme preparation for production of bioactive peptides

LÓPEZ, EMILSE CAMILA; MAMMARELLA, ENRIQUE J.; SIHUFE, GUILLERMO A.; MANZO, RICARDO MARTÍN

Rosario

Congreso; 6ta Reunión Internacional de Ciencias Farmacéuticas RICIFA 2023; 2021

Universidades Nacionales de Córdoba y Rosario

The obtention of bioactive peptidesfrom by-products using enzymatic approaches is intensively studied. The aim ofthis report was to make contributions in the characterization of Alcalase™, a commercial enzymatic preparation of dietaryinterest. For assaying enzymatic activity, different conditions of temperature, pH,time and casein concentration were studied. Optimum temperature and pH conditionswere 65°C and pH 9, respectively. Regarding stability, Alcalase™ maintainedconsiderable values of activity in a temperature and pH range of 50-60°C and 6,5-9,5. Moreover, we observed that temperatureof maximum thermal stability did not coincide with optimum temperature ofactivity. When evaluating productivity, a major hydrolysis percentage astemperature and reaction time increased (except for 50°C at 2 h) was observed. Finally,maximum enzyme activity was reached at optimum pH. These results wouldencourage the use of Alcalase™ at optimum pH and temperatures lower than 50°C for extensive hydrolysisreactions. In order to avoid a possible enzyme thermal deactivation, adequateconditions for enzymatic pre-incubation were 30-40°C and pH 6-9. In general,the increase of enzyme or casein concentration led to an increase of enzymaticactivity.