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The chemical composition of flavourzyme hydrolysis product from Kappaphycus alvarezii by-products was analyzed. The results showed that the protein hydrolysate powder had high content of proteins (21.66%) and low content of lipids (0.22%). Hydrolyzed products contained about 15 free amino acids with relatively high content of some amino acids such as aspartic acid (1,879 mg/100 g), glutamic acid (1,813 mg/100 g), glycine (1,121 mg/100 g), tyrosine (1,203 mg/100 g) ) and serine (3,165 mg/100 g). In addition, main volatile flavor compounds such as acetophenone; nonanal; indole; 2.4-di-tert-butylphenol; heptadecane; 6.10.14trimethylpentadecan-2-one have also been discovered. As a result, the by-products of K. alvarezii take a potential role in the food industry.

vietnam journal of marine science and technology/vietnam journal of marine science and technology (vietnam academy of science and technology)

Chemical composition and major volatile compounds of the hydrolyzed product from &lt;i&gt;Kappaphycus alvarezii&lt;/i&gt; by-products using flavourzyme