Optimisation of hydrolysis conditions for yellowfin tuna (Thunnus albacares) heads using alcalase enzyme

Fish protein hydrolysates contained small peptides and amino acids have many applications in food industry. The objective of the present study was to optimise the hydrolysis conditions (i.e., enzyme to substrate level, temperature and time) for preparing protein hydrolysates from yellowfin tuna head...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2023-03, Vol.1155 (1), p.12019
Main Authors: Denis, M, Pham, H D, Nguyen, M V
Format: Article
Language:English
Subjects:
Amino acids
Enzymes
Food industry
Hydrolysates
Hydrolysis
Optimization
Peptides
Prediction models
Proteins
Regression coefficients
Response surface methodology
Substrates
Subtilisin
Thunnus albacares
Tuna
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Summary:Fish protein hydrolysates contained small peptides and amino acids have many applications in food industry. The objective of the present study was to optimise the hydrolysis conditions (i.e., enzyme to substrate level, temperature and time) for preparing protein hydrolysates from yellowfin tuna heads using a complete composite design (CCD) of response surface methodology (RSM). The model equation was proposed with regard to the effects of enzyme to substrate level, temperature and time on the degree of hydrolysis (DH) and protein solubility (PS). The results indicated that all the hydrolysis conditions had a significant effect ( P < 0.05) on both the DH and PS. An enzyme to substrate level of 0.82% (v/w), temperature of 55.0 °C and hydrolysing time of 7 h were found to be the optimum conditions to obtain the highest DH (28.0%) and PS (89.1%) using alcalase. The regression coefficients observed during both experimental and validation runs for DH and PS were 0.9381 and 0.9613, respectively, showing the validity of prediction models.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1155/1/012019