Journal of Food and Nutrition Research. 2014, 2(7), 411-418DOI:
Abstract: In this work, the reaction of a S. pasteuri carotenoid cleavage enzyme (SpCCE) was elucidated by using bicyclic and monocyclic substrates to produce products. The optimal conditions were obtained to increase the product contents by applying quadratic polynomial stepwise regression analysis. Four mathematical models were established. The effect of pH, temperature (T), time (t), and their interaction on the amounts of apocarotenoids was investigated by path coefficient analyses under the optimized analytical conditions. The largest direct path coefficient in products cleaved from β-carotene (-25.9647, p < 0.01) and canthaxanthin (9.1153, p < 0.01) by SpCCE were explained by incubation time. While, pH×T interaction contributed more in total z1 and z2 contents (40.7541, p < 0.01), and pH×t interaction affected more on the contents of a1 and a2 (40.5796, p < 0.01). Moreover, the optimal pH values were 4.5, 4.5, 4.5 and 4.0 for getting the maximal contents of β1, z1 and z2, a1 and a2, c1 and c2 respectively. Analogously, the optimal values of temperature for products of β1, z1 and z2, a1 and a2, c1 and c2 were 30, 30, 33 and 30C. The optimal incubation time was 15, 13, 45 and 41 min respectively.