Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 1006-1012Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.09.037
Keywords
Protein hydrolysate; Hydrolysis; Waste; Trypsin; Viscera
Funding
- Thailand Research Fund (TRF)
- Office of the Higher Education Commission [MRG5380029]
- Thaksin University
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Proteolytic activity of viscera extract from hybrid catfish (Clarias macrocephalus x Clarias gariepinus) was studied. The optimal pH and temperature were 9.0 and 50 degrees C, respectively, when toothed ponyfish (Gazza minuta) muscle was used as a substrate. When viscera extract from hybrid catfish was used for the production of protein hydrolysate from toothed ponyfish muscle, extract concentration, reaction time, and fish muscle/buffer ratio affected the hydrolysis and nitrogen recovery (NR) (p < 0.05). Optimum conditions for toothed ponyfish muscle hydrolysis were 3.5% hybrid catfish viscera extract, 15 min reaction time and fish muscle/buffer ratio of 1:3 (w/v). High correlation between the degree of hydrolysis (DH) and NR (R-2 = 0.974) was observed. Freeze-dried hydrolysate had a high protein content (89.02%, dry weight basis) and it was brownish yellow in colour (L* = 63.67, a* = 6.33, b* = 22.41). The protein hydrolysate contained a high amount of essential amino acids (48.22%) and had arginine and lysine as the dominant amino acids. (C) 2012 Elsevier Ltd. All rights reserved.
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