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Số người truy cập: 32,155,149

 Extraction of protein hydrolysate prepared from red meat of oriental tuna by enzyme
Tác giả hoặc Nhóm tác giả: Bui Xuan Dong, et all
Nơi đăng: Actual biotechnology (ISSN 2304-4691); Số: N3/2017;Từ->đến trang: chưa xác định;Năm: 2017
Lĩnh vực: Khoa học công nghệ; Loại: Bài báo khoa học; Thể loại: Quốc tế
TÓM TẮT
Studying on cleaner production technology, waste reduction is the development direction of seafood process. In that trend, applying the enzyme technology to produce hydrolyzate has many advantages. The purpose of this research has investigated the ability of protease enzyme being extracted from internal organs of oriental tuna (Sarda orientalis) for protein hydrolysis in their red meat. The result showed that the hydrolysis conditions to obtain the high quality of protein as follows: the rate of enzyme supplementation was 30% (v / w) compared to red meat, the ratio of water mixing to raw material was 3:1, pH = 2.0-2.5, optimum temperature at 550C for 4 hours.
ABSTRACT
Studying on cleaner production technology, waste reduction is the development direction of seafood process. In that trend, applying the enzyme technology to produce hydrolyzate has many advantages. The purpose of this research has investigated the ability of protease enzyme being extracted from internal organs of oriental tuna (Sarda orientalis) for protein hydrolysis in their red meat. The result showed that the hydrolysis conditions to obtain the high quality of protein as follows: the rate of enzyme supplementation was 30% (v / w) compared to red meat, the ratio of water mixing to raw material was 3:1, pH = 2.0-2.5, optimum temperature at 550C for 4 hours.
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