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Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate  

Jo, Jin-Ho (Food Research Institute)
Do, Jeong-Ryong (Food Research Institute)
Kim, Young-Moung (Food Research Institute)
Kim, Dong-Soo (Food Research Institute)
Lee, Taek-Kyun (Korea Ocean Research & Development Institute)
Kim, Seon-Bong (Department of Food Science and Technology, Pukyoung National University)
Cho, Seung-Mock (Food Research Institute)
Kang, Suk-Nam (Agricultural Products Quality Authorization Center, Cheonan Yonam College)
Park, Douck-Choun (Bio Production Division, High Integrated Technology, Inc.)
Publication Information
Food Science and Biotechnology / v.14, no.5, 2005 , pp. 651-655 More about this Journal
Abstract
Enzymatic hydrolysis of shark (Squatina oculata) cartilage (SC) was optimized by response surface methodology (RSM) for chondroitin sulfate (CS) preparation. Among 11 commercial proteases, Maxazyme NNP showed highest productivity (CS yield per enzyme cost) of CS. Optimal hydrolysis conditions determined by RSM were 1.63% and 2.87 hr for enzyme concentration and hydrolysis time ($r^2\;=\;0.9527$, p<0.0l), respectively and highest yield of hydrolysate under the conditions was 42.3%. The yield ($43.1{\pm}2.1%$) and CS content ($24.8{\pm}0.1%$) of hydrolysate at optimal condition verified statistical optimization of SC enzymatic hydrolysis was valid.
Keywords
chondroitin sulfate; shark cartilage; hydrolysis optimization; RSM;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
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