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Author Nicharee Wisuthiphaet
Alternative Author Sopa Klinchan
Sasithorn Kongrunang
TitleFish Protein Hydrolysate Production by Acid and Enzymatic Hydrolysis
ImprintVol. 9 No. 4, October -December 2016
Call# FOOD 8161

CALL # Volume Number Month Year Barcode Status

AbstractFish protein hydrolysates were produced from minced by-catch fish using hydrochloric acid and two protease enzymes of Papain and Alcalase. In order to optimize conditions for production, Taguchi design and Central Composite Design (CCD) were applied for experimental purposes to evaluate the degree of hydrolysis. Response surface methodology was performed in order to determine the optimal production conditions. The optimal condition for acid hydrolysis was 4 mol/L hydrochloric acid at 100?C for 90 minutes, which yielded 50.70% degree of hydrolysis. For enzymatic hydrolysis, Alcalase is more suitable protease enzyme for fish protein hydrolysate production. The optimal condition was 6% (w/w) Alcalase concentration at a temperature of 61.23?C and a reaction time of 27.36 minutes, resulting in 88.90% degree of hydrolysis. Amino acid profiles for fish protein hydrolysates hydrolyzed under optimal conditions were analyzed by HPLC, with the results showing that fish protein hydrolyzed by Papain had the most suitable nutritional properties. Glutamic acid had the highest percentage (16.35%), followed by aspartic acid (10.41%) and lysine (8.48%).
DescriptPage 261-270
SubjectFish protein hydrolysate
Enzymatic hydrolysis