Ali Taheri; Abdolmohammad Abedian Kenari; Ali Motamedzadegan; Mehran Habibi Rezaie
Abstract
Protein hydro-lysate was prepared from Gold striped sardine (Sardinella gibossa) by Papain. Hydrolysis conditions (time, temperature, and enzyme activity) were optimized by response surface methodology (RSM) using a factorial design and anti-oxidative activity was the dependent variable. Results of the ...
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Protein hydro-lysate was prepared from Gold striped sardine (Sardinella gibossa) by Papain. Hydrolysis conditions (time, temperature, and enzyme activity) were optimized by response surface methodology (RSM) using a factorial design and anti-oxidative activity was the dependent variable. Results of the total determination coefficient, adjusted R2 and predicted R2 indicating the validity of prediction model and the experiment error was very small. An enzyme activity to substrate ratio (X1), 2%; time (X2), 30 minute, and temperature (X3), 45 °C were found to be the optimum conditions for a higher DPPH free radical scavenging activity (64.5%), using Papain. According to amino acid analysis results and chemical score, methionine and Isoleucine were the limiting amino acids in the hydro-lysate. The protein hydro-lysate tends to be a functional additive in food industries.
Bahareh Davarnia; Ali Motamedzadegan; Gholamhasan Asadi; Abdolmohammad Abedian Kenari; Mahmoudreza Ovissipour
Abstract
Enzymatic hydrolysis of Yellowfin tuna visceral protein with Neutrase has been carried out by response surface methodology using factorial design. Peptide chain length was estimated as the response surface to the hydrolysis conditions (enzyme activity, reaction temperature, and reaction time). The tuna ...
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Enzymatic hydrolysis of Yellowfin tuna visceral protein with Neutrase has been carried out by response surface methodology using factorial design. Peptide chain length was estimated as the response surface to the hydrolysis conditions (enzyme activity, reaction temperature, and reaction time). The tuna visceral protein hydrolysate had relatively high protein (74.56%) and low lipid content (1.86%). R2 of 0.85for the mathematical model indicated that 85% of the variability within the range of values studied could be explained by the model. Enzyme activity of AU/kg protein, temperature of 50°C, and hydrolysis time of min were the optimal conditions of hydrolysis. The electrophoresis pattern of the Yellow tuna hydrolysate showed no peptides size bigger than 10 KDa. The chemical score of the hydrolysate indicated that it fulfils the nutritional requirements of children with age 10-12 except Lysine and Methionine. Lysine and Methionine were the first and the second limiting amino acids, respectively and in case of children with age 2-5 lysine was predominant amino acid in the hydrolysates. It could be concluded that by application of enzymatic hydrolysis of Yellowfin tuna viscera protein, the properties of protein hydrolysate was improved.
Ali Taheri; Abdolmohammad Abedian Kenari; Ali Motamedzadegan; Rajab Mohammad Nazari
Abstract
In current study, protein hydrolysates were produced using microbial proteases of Alcalase, Protamex and Flavourzyme from Yellowfin tuna viscera. The results indicated that, protein hydrolysate from Alcalase, had significantly higher protein content, nitrogen recovery and degree of hydrolysis than the ...
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In current study, protein hydrolysates were produced using microbial proteases of Alcalase, Protamex and Flavourzyme from Yellowfin tuna viscera. The results indicated that, protein hydrolysate from Alcalase, had significantly higher protein content, nitrogen recovery and degree of hydrolysis than the others (P0.05). The results of amino acids composition revealed that all hydrolysates were almost similar in amino acids composition. In addition, the protein efficiency ratio (PER) showed that all hydrolysates had high nutritional value. The chemical score results showed that all hydrolysates could fulfill human amino acid requirements. While, in comparison with common carp requirements, the amino acids of methionine, lysine and phenyl alanine, were the limiting amino acids in all hydrolysates. According to the results of this study, Alcalase is the most affective enzyme. Also, Yellowfin tuna hydrolysates have high nutritional value, that can be used as protein source in diets.
Key words: Tuna fish, Enzymatic hydrolysis, Commercial enzymes, Nutritional value
