6 research outputs found
OPTIMIZATION OF HYDROLYSIS CONDITIONS FOR THE PRODUCTION OF THREADFIN BREAM (NEMIPTERUS JAPONICUS) HYDROLYSATE BY ALCALASE
Production of fish protein hydrolysates step by step: technological aspects, equipment used, major energy costs and methods of their minimizing
Evaluation of functional properties in protein hydrolysates from bluewing searobin (prionotus punctatus) obtained with different microbial enzymes
Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this work was to evaluate the functional properties and the amino acid profile of enzymatic hydrolysates from Bluewing
searobin (Prionotus punctatus), using two microbial enzymes, Alcalase and Flavourzyme. The enzymatic hydrolysate obtained through the addition of the enzyme Alcalase
reached the maximum solubility (42%) at pH 9, water holding capacity (WHC) of 2.4 gwater gprotein−1, 4.5 goil gprotein−1 of oil holding capacity (OHC) and an emulsifying
activity index (EAI) of 54 m2 gsolids−1 at pH 3. On the other hand, the hydrolysate obtained from Flavourzyme attained
38% of solubility at pH 9, 3.7 gwater gprotein−1 and 5.5 goil gprotein−1 for the holding capacities, and an EAI of 71 m2 gsolids−1 at pH 11. The hydrolysate with Flavourzyme produced best results for WHC, OHC, and EAI because it had solubility lower than the hydrolysate of Alcalase. The
hydrolysate produced by Alcalase had a higher amino acid content compared with Flavourzyme’s hydrolysate. However, both showed a good essential amino acid amounts.
In general, these results indicate the potential utilization of the hydrolysate from Bluewing searobin in food formulations
for the direct human consumption