naa a22 4500 510724043 CHVBK 20180411082928.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0628-1 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0628-1 Kinetic Parameter Determination for Enzyme Hydrolysis of Fish Protein Residue Using D-optimal Design [Elektronische Daten] [Pedro Valencia, Iván Cornejo, Sergio Almonacid, Arthur Teixeira, Ricardo Simpson] The objective of this work was to compare the quality of parameter estimation from experiments with protein hydrolysis of fish muscle carried out following a traditional versus D-optimal design of experiments. Traditional design was done from hydrolysis experiments using the rapid titration method, from which a large number of data points was obtained and made available for parameter estimation. D-optimal design is recommended under conditions when it would not be possible to use rapid titration with analytical tools. Such conditions would make it necessary to reduce the number of samples that would need to be taken as well as the error and variance in the estimated parameters needed for the kinetic model. Results have shown that D-optimal and traditional designs of experiments obtained accurate and reliable estimates of kinetic model parameters, with a great difference in the number of data points between both types of design: 18 points in traditional and 3 points in D-optimal design. Nevertheless, a few number of observations in D-optimal design impacted negatively the confidence interval because of a low degree of freedom. Confidence intervals ranging from 7.8% to 87% of the parameters values were obtained with D-optimal design method in contrast with traditional design where confidence intervals ranged from 6.2% to 15% of the parameters values. It is estimated that combining the advantages of both types of design will result in an optimal experimental design in terms of reliability, accuracy, and costs saving of analysis. This would be done by determining the number of observations required to achieve an appropriate confidence interval (about six or more experimental points) and, then, a selection of the best experimental points of a curve of hydrolysis by D-optimal design. Springer Science + Business Media, LLC, 2011 D-optimal design nationallicence Enzyme hydrolysis nationallicence Kinetics nationallicence Fish protein nationallicence Experimental design nationallicence Valencia Pedro Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut Cornejo Iván Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut Almonacid Sergio Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut Teixeira Arthur Department of Agricultural and Biological Engineering, University of Florida, Frazier Rogers Hall, P. O. Box 110570, 32611-0570, Gainesville, FL, USA aut Simpson Ricardo Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 290-296 1935-5130 6:1<290 2013 6 11947 https://doi.org/10.1007/s11947-011-0628-1 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0628-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Valencia Pedro Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut NATIONALLICENCE 700 1- Cornejo Iván Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut NATIONALLICENCE 700 1- Almonacid Sergio Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut NATIONALLICENCE 700 1- Teixeira Arthur Department of Agricultural and Biological Engineering, University of Florida, Frazier Rogers Hall, P. O. Box 110570, 32611-0570, Gainesville, FL, USA aut NATIONALLICENCE 700 1- Simpson Ricardo Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 290-296 1935-5130 6:1<290 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer