OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF CANOLA MEAL WITH RESPONSE SURFACE METHODOLOGY

Abstract

Hydrolysis of Alcalase 0.6L of canola meal increased its soluble protein content, thereby reducing fermentation time necessary for production of a condiment similar to soy sauce. Using soluble nitrogen content of the hydrolysate as a criterion, and with the aid of response surface methodology, optimum conditions for the enzymatic reaction were: 69°C, pH 9, enzyme/substrate ratio of 0.31:1 (v/w), meal/solvent ratio of 1:10 (w/v) and reaction time of 2 h. The second order polynomial equation used to calculate the total soluble nitrogen yield (y) from a combination of temperature (x1), pH (x2) and enzyme/substrate ratio (x3) was y = 0.479 + 0.0083x1+ 0.00077x2+ 0.011x3− 0.015x12− 0.02x22− 0.023x32+ 0.012x1x2+ 0.0051x1x3+ 0.00073x2x3. The canonical form of the equation used to demonstrate the nature of the response surface was y = 0.4813 − 0.01604w12− 0.02188w22− 0.02528w32 where w1, w2 and w3 are the axes of the response surface. The experimental result of total soluble nitrogen obtained under optimum conditions for enzymatic reaction was 0.4882, which closely agreed with the calculated yield of 0.4813.