Optimization of skate (Raja flavirostkis) cartilage hydrolysis for the preperation of chondroitin sulfate SCIE KCI

DC Field Value Language
dc.contributor.author Jo, JH -
dc.contributor.author Park, DC -
dc.contributor.author Do, JR -
dc.contributor.author Kim, YM -
dc.contributor.author Kim, DS -
dc.contributor.author Park, YK -
dc.contributor.author Lee, TK -
dc.contributor.author Cho, SM -
dc.date.accessioned 2020-04-20T14:55:28Z -
dc.date.available 2020-04-20T14:55:28Z -
dc.date.created 2020-01-28 -
dc.date.issued 2004-10 -
dc.identifier.issn 1226-7708 -
dc.identifier.uri https://sciwatch.kiost.ac.kr/handle/2020.kiost/5214 -
dc.description.abstract The aim of this study was to optimize the enzymatic hydrolysis conditions of skate (Raja flavirostris) cartilage (SKC) for the preparation of chondroitin sulfate (CS) by a response surface methodology (RSM). Eleven different commercial proteases were screened for the preparation of CS. The results showed that Maxazyme NNP was the most efficient with respect to CS production (CS yield per enzyme cost). The optimal hydrolysis conditions determined by RSM were 1.65% and 3.45 hr for the enzyme concentration and hydrolysis time, respectively (R-2=0. 9870, P<0.01), and the highest yield of the hydrolysate was predicted to be 43.3%. The yield of the hydrolysate and its CS content under the optimal conditions (1.65% enzyme concentration and 3.45 hr hydrolysis time) were 44.0+/-2.2% and 31.7+/-0.2%, respectively. Therefore, there was good agreement between the statistical optimization of the enzymatic hydrolysis of SKC and the experimental data. -
dc.description.uri 1 -
dc.language English -
dc.publisher KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST -
dc.subject ORIGIN -
dc.title Optimization of skate (Raja flavirostkis) cartilage hydrolysis for the preperation of chondroitin sulfate -
dc.type Article -
dc.citation.endPage 626 -
dc.citation.startPage 622 -
dc.citation.title FOOD SCIENCE AND BIOTECHNOLOGY -
dc.citation.volume 13 -
dc.citation.number 5 -
dc.contributor.alternativeName 이택견 -
dc.identifier.bibliographicCitation FOOD SCIENCE AND BIOTECHNOLOGY, v.13, no.5, pp.622 - 626 -
dc.identifier.wosid 000224879900017 -
dc.type.docType Article -
dc.description.journalClass 1 -
dc.subject.keywordPlus ORIGIN -
dc.subject.keywordAuthor chondroitin sulfate -
dc.subject.keywordAuthor optimization -
dc.subject.keywordAuthor response surface methodology (RSM) -
dc.subject.keywordAuthor skate -
dc.subject.keywordAuthor cartilage -
dc.relation.journalWebOfScienceCategory Food Science & Technology -
dc.description.journalRegisteredClass scie -
dc.description.journalRegisteredClass kci -
dc.relation.journalResearchArea Food Science & Technology -
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