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Số người truy cập: 111,201,124
Optimization of production parameters of fish protein hydrolysate from Sarda Orientalis black muscle (by-product) using protease enzyme
Tác giả hoặc Nhóm tác giả:
Xuan Dong Bui, Cong Tuan Vo, Viet Cuong Bui,
Thi My Pham
,Thi Thu Hien Bui,Toan Nguyen‑Sy, Thi Dong Phuong Nguyen, Kit Wayne Chew,· M. D. Mukatova, Pau Loke Show
Nơi đăng:
Journal Clean Technologies and Environmental Policy ISSN 1618-954X;
S
ố:
1;
Từ->đến trang
: xx;
Năm:
2020
Lĩnh vực:
Khoa học công nghệ;
Loại:
Bài báo khoa học;
Thể loại:
Quốc tế
TÓM TẮT
Fish protein hydrolysate, which is released to the environment as tuna processing waste during the hydrolysis reaction of
Sarda Orientalis’ black muscle, could be used as a nutritional source of nitrogen for food products because of its valuable
properties in antioxidant effects. This study used Protamex protease (endopeptidase) to hydrolyze the tuna’s black muscle
(TBM) and to produce fish protein hydrolysate (FPH) for producing nutritional food powder. To access the FPH production,
optimized conditions of reaction in hydrolyzing TBM were determined by factorial experimental design with the
Box–Behnken model at a ratio of 0.45% enzyme/substrate, 100% added water content and temperature of 56 °C for 4.0 h.
Consequently, the FPH obtained with the optimized condition resulted in an average degree of hydrolysis of 7.72% in response
to the required range of 5–20%. Moreover, this FPH was detected for compositions of amino acids and peptides with low
molecular weight less than 14 kDa and was tested in high antioxidant activity of 70% at its concentration of 500 μg mL−1.
This study has provided an efficient procedure to solve the solid waste of TBM from the seafood manufacturing factories
and transformed it into valuable products in the food industry.
ABSTRACT
Fish protein hydrolysate, which is released to the environment as tuna processing waste during the hydrolysis reaction of
Sarda Orientalis’ black muscle, could be used as a nutritional source of nitrogen for food products because of its valuable
properties in antioxidant effects. This study used Protamex protease (endopeptidase) to hydrolyze the tuna’s black muscle
(TBM) and to produce fish protein hydrolysate (FPH) for producing nutritional food powder. To access the FPH production,
optimized conditions of reaction in hydrolyzing TBM were determined by factorial experimental design with the
Box–Behnken model at a ratio of 0.45% enzyme/substrate, 100% added water content and temperature of 56 °C for 4.0 h.
Consequently, the FPH obtained with the optimized condition resulted in an average degree of hydrolysis of 7.72% in response
to the required range of 5–20%. Moreover, this FPH was detected for compositions of amino acids and peptides with low
molecular weight less than 14 kDa and was tested in high antioxidant activity of 70% at its concentration of 500 μg mL−1.
This study has provided an efficient procedure to solve the solid waste of TBM from the seafood manufacturing factories
and transformed it into valuable products in the food industry.
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