NDLI: Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study

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Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study

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Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study

Content Provider	Springer Nature Link
Author	Asaduzzaman, A. K. M. Chun, Byung Soo
Copyright Year	2014
Abstract	The oil in mackerel muscle was extracted using an environmental friendly solvent, supercritical carbon dioxide (SC-CO$_{2}$) at a semi-batch flow extraction process and an n-hexane. The SC-CO$_{2}$ was carried out at temperature 45 °C and pressures ranging from 15 to 25 MPa. The flow rate of CO$_{2}$ (27 g/min) was constant at the entire extraction period of 2 h. The highest oil extracted residues after SC-CO$_{2}$ extraction was used for activity measurement of digestive enzymes. Four digestive enzymes were found in water soluble extracts after n-hexane and SC-CO$_{2}$ treated samples. Amylase, lipase and trypsin activities were higher in water soluble extracts after SC-CO$_{2}$ treated samples except protease. Among the four digestive enzymes, the activity of amylase was highest and the value was 44.57 uM/min/mg of protein. The water soluble extracts of SC-CO$_{2}$ and n-hexane treated mackerel samples showed same alkaline optimum pH and pH stability for each of the digestive enzymes. Optimum temperature of amylase, lipase, protease and trypsin was 40, 50, 60 and 30 °C, respectively of both extracts. More than 80 % temperature stability of amylase, lipase, protease and trypsin were retained at mentioned optimum temperature in water soluble extracts of both treated samples. Based on protein patterns, prominent protein band showed in water soluble extracts after SC-CO$_{2}$ treated samples indicates no denaturation of protein than untreated and n-hexane.
Starting Page	3494
Ending Page	3503
Page Count	10
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-05-24
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Digestive enzymes Enzyme activity Mackerel muscle pH stability Temperature stability Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study.

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