Effect of incubation time and pH on the protein characterization of the aqueous soluble phase of acidified mackerel by-product

This study aimed to evaluate the protein content from aqueous soluble phase (ASP) of mackerel by-product with a variation of time and pH. Mackerel by-product was hydrolyzed by different incubation time (0, 15, 30, and 45 h) and pH (3.2, 4.2, 5.2, and 6.2) to produce ASP. The study conducted on a com...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-05, Vol.493 (1), p.12030
Main Authors: Setijawati, D, Aziz Jaziri, A, Yufidasari, H S, Pratomo, M D, Wardani, D W, Ersyah, D
Format: Article
Language:English
Subjects:
Acidification
Amino acids
Byproducts
Growth media
Mackerel
Peptones
pH effects
Proteins
Yield
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Summary:This study aimed to evaluate the protein content from aqueous soluble phase (ASP) of mackerel by-product with a variation of time and pH. Mackerel by-product was hydrolyzed by different incubation time (0, 15, 30, and 45 h) and pH (3.2, 4.2, 5.2, and 6.2) to produce ASP. The study conducted on a completely randomized design (CRD) followed by the Tukey test. The different incubation times and pH showed a significant effect (P
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/493/1/012030