Bi-objective optimisation of the enzymatic hydrolysis of porcine blood protein
2011
Pérez Gálvez, Raúl | Almécija, M. Carmen | Espejo, F Javier | Guadix, Emilia M. | Guadix, Antonio
Protein from porcine blood meal was hydrolysed with Alcalase to obtain a final revalorised product suitable, for example, to take part in the composition of an organic fertiliser. Three experimental factors of the reaction (pH, temperature and enzyme–substrate ratio) were optimised by means of a statistically designed experiment and response surface methodology. The goal of the optimisation problem was to maximise both the degree of hydrolysis and solubilisation of the substrate, obtaining a maximum degree of hydrolysis (28.89%) with pH 6.24, 54.2°C and enzyme–substrate ratio of 10%. Regarding the content of suspended solids, its minimum value (30.29% related to the initial weight of blood meal) was attained at pH 7.5, 59.8°C and enzyme–substrate ratio of 10%. The controversial effects of pH and temperature on the substrate solubilisation and the final degree of hydrolysis, suggested employing a multiobjective optimisation technique. A Pareto Front was generated in order to find a set of intermediate solutions which satisfied both objectives in an adequate degree.
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