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

LOPEZ E; MAMMARELLA EJ; SIHUFE GA; MANZO RM

Congreso; Ricifa 2021; 2021

Abstract: 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.