Open AccessEnzymatical hydrolysis of proteins from Tra fish flesh scrap
Author(s) -
Thien Trung Le
Publication year - 2018
Publication title -
the journal of agriculture and development/the journal of agriculture and develoment/nông nghiệp và phát triển
Language(s) - English
Resource type - Journals
eISSN - 2615-949X
pISSN - 2615-9503
DOI - 10.52997/jad.14.04.2018
Subject(s) - flesh , papain , hydrolysate , hydrolysis , chemistry , food science , enzymatic hydrolysis , yield (engineering) , fish <actinopterygii> , enzyme , ingredient , chromatography , biochemistry , biology , materials science , fishery , metallurgy
The study was carried out to compare types of enzymes and to evaluate effects of conditions for hydrolysis of Tra fish flesh scraps. Among the four experimented enzymes including protamex, papain, neutrase, and alcalase, the last one was the most efficient in term of protein recovery yield and hydrolysis degree. The hydrolysis efficiency was at the maximum at conditions of pH 8.0, the temperature 55oC and the rate of enzyme/material 1.0%. At these conditions, the protein recovery yield was over 70%, and hydrolysis degree was over 18%. The results of the research provide a background to apply enzymes to convert Tra fish flesh scraps into a protein hydrolysate to be used as a functional ingredient or to be used in functional foods