Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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

  • Published : 2005.10.31
Download PDF
⟨ Previous Next ⟩

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

References

  1. Kodansha. The basis of charbohydrate chemistry Abu, K.;Seno, N.
  2. Biochim. Biophy. Acta. v.1475 Distribution of sulfated glycosarninoglycans in the animal kingdom: widespread occurrence of heparin-like compounds in invertebrates Medeirosa, G.F.;Mendes, A.;Castro, R.A.B.;Bau, E.C.;Nader, H.B.;Dietrich, C.P.
  3. New Food Ind. v.31 About S.C.P. as a functional food material (food grade chondroitin) Koga, T.
  4. Fish. Res. v.12 The functional characteristics of chondroitin sulfate and progressed utilization of seafood Park, D.C.;Kim, S.B.
  5. Semin. Arthritis Rheu. v.31 Biochemical basis of the pharmacologic action of chondroitin sulfates on the osteoarticular system Bali, J.;Cousse, H.;Neuzil, E.
  6. Osteoarthritis Cartilage. v.11 Oral absorption and bioavailability of ichthyic origin chondroitin sulfate in healthy male volunteers Volpi, N. https://doi.org/10.1016/S1063-4584(03)00051-7
  7. Food Hydrocoll. v.18 Processing optimization and functional properties of gelatin from shark(Isurus oxyrinchus) cartilage Cho, S.M.;Kwak, K.S.;Park, D.C.;Gu, Y.S.;Ji, C.I.;Jang, D.H.;Lee, V.B.;Kim, S.B. https://doi.org/10.1016/j.foodhyd.2003.10.001
  8. Food Sci. Biotechnol. v.8 The contents of sulfated mucopolysaccharides of some aquatic invertebrates Gu, Y.S.;Park, D.C.;Lee, S.H.;Ahn, J.K.;Park, J.H.;Kim, I.S.;Lee, T.G.;Park, Y.B.;Kim, S.B.
  9. Food Sci. Biotechnol. v.10 Enzymatic hydrolysis conditions for preparation of sea cucumber hydrolysates containing chondroitin sulfate Park, D.C.;Gu, Y.S.;Ji, C.I.;Kim, S.B.
  10. 11th World Congress of Food Sci. Biotechnol. Optimization of production of chondroitin sulfate from shark scapular cartilage Park, D.C.;Lee, J.H.;Park, S.H.;Kwak, K.S.;Yun, Y.S.;Kim, S.H.;Ji, C.I.;Kim, S.B.
  11. Int. Immunopharmacol. v.3 Immunomodulating principles from shark cartilage Part I. Isolation and biological assessment in vitro Kralovec, J.A.;Guan, Y.;Metera, K.;Carr, R.I. https://doi.org/10.1016/S1567-5769(02)00290-4
  12. Mucopolysaccharide protein food Korean food code
  13. J R Stat. Soc B. v.13 On the experimental attainment of optimum conditions Box, G.E.P.;Wilson, K.B.
  14. Korean J. Food Sci. Technol. v.27 Processing of pen shell byproduct hydrolysate using response surface methodology Cha, Y.J.;Kim, E.J.;Baek, H.H.
  15. Korean J. Food Sci. Technol. v.31 Processing of functional enzyme-hydrolyzed sauce from anchovy sauce and soy sauce processing by-products, 1. Optimization of hydrolysis conditions by response surface methodology Kim, H.;Lee, J.S.;Cha, Y.J. https://doi.org/10.3746/jkfn.2002.31.4.653