The Hydrolysis of Fish Protein from Giant Mudskipper (Periophthalmodon Schlosseri) using Alcalase Enzyme

Giant mudskippers (Periophthalmodon schlosseri) are amphibious fish and considered as endemic fish, so it can not be found in any other place and they live in a typical habitat in a tidal area with the mud of mangroves. Mudskipper These fish is relatively untapped as food source. This research aims to obtain the optimum conditions of enzyme concentration, pH, temperature, and hydrolysis incubation time on the degress of hydrolysis of alcalase enzyme in giant mudskipper (P. schlosseri). The production of fish protein hydrolysate was conducted by varying one parameter at a time to determine its effect without considering interactions with other parameters. The results obtained optimum hydrolysis at 1.5% alcalase concentration of protein weight, pH 7.5, temperature 50°C, and the duration of hydrolysis 2 hours. The degree of hydrolysis produced at the optimum condition was 67.44%.

Download Full-text

Optimization and Characterization Freeze Dried Fish Protein Hydrolysate Production

E3S Web of Conferences ◽

10.1051/e3sconf/202130202007 ◽

2021 ◽

Vol 302 ◽

pp. 02007

Author(s):

Sasithorn Kongruang ◽

Nicharee Wisuthiphaet

Keyword(s):

Protein Hydrolysate ◽

Enzyme Concentration ◽

Degree Of Hydrolysis ◽

Small Fish ◽

Fish Protein ◽

Freeze Dried ◽

Dried Fish ◽

Fish Protein Hydrolysate ◽

The Rich ◽

Yellow Stripe

The production of fish protein hydrolysate from underutilized fish species is attracting the industrial interest for increasing the rich protein values. The central composite design was used to optimize the degree of enzymatic hydrolysis of freeze-dried fish protein hydrolysate (FPH) production by the application of commercial Alcalase on the recovery mixed small fish protein. The effects of time, temperature, pH and enzyme concentration on the degree of hydrolysis (DH) of five strains of fish as Rastrelliger brachysoma (short-bodied mackerel), Rastrelliger kanagurta (Indian mackerel), Leiognathidae (Ponyfish), Amblygaster leiogaster (Smooth belly sardinella) and Selaroides leptolepis (yellow-stripe scad) were experimented. Result showed that the FSH production was optimized at 2.85%v/w enzyme concentration at 61 °C, pH 8.50 for 27 min with 89.42% DH. Mathematical model was proposed and validated under the optimum condition. The high proportion (46.43%) of smaller molecular weight <1 kDa was found in hydrolysate. Freeze-dried fish protein hydrolysate was produced and revealed that three predominant amino acids as glutamine, lysine and alanine. Based on amino acid compositions, the waste fish hydrolysate showed nutritional value and high potential for the applications of feed supplementation.

Download Full-text

Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

PeerJ ◽

10.7717/peerj.8297 ◽

2019 ◽

Vol 7 ◽

pp. e8297 ◽

Cited By ~ 1

Author(s):

Asep A. Prihanto ◽

Rahmi Nurdiani ◽

Annas D. Bagus

Keyword(s):

Antioxidant Activity ◽

Protein Hydrolysate ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Industrial Applications ◽

Control Treatment ◽

Degree Of Hydrolysis ◽

Fish Protein ◽

Fish Protein Hydrolysate ◽

High Level

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

Download Full-text

The Preparation of Hydrolyzed Carp Protein

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.183-185.343 ◽

2011 ◽

Vol 183-185 ◽

pp. 343-346

Author(s):

Ci Li Li ◽

Bing Han

Keyword(s):

Ph Value ◽

Protein Hydrolysate ◽

Weight Ratio ◽

Orthogonal Test ◽

Fish Protein ◽

Optimum Conditions ◽

Enzyme Content ◽

Hydrolyzed Protein ◽

Fish Protein Hydrolysate

The carp was used to prepare fish protein hydrolysate in the article. The results demonstrated that the optimum conditions for preparation of hydrolyzed fish protein with Neutrase by orthogonal test are as follows: the temperature is 50°C, the enzyme content is 2.0%, the pH value is 7.5, the hydrolyzed time is 5 hours, the weight ratio of meat to water is 1:6. Under the conditions, the recovery of hydrolyzed protein was 94.28%.

Download Full-text

Optimization of enzymatic protein hydrolysis conditions of Asiatic hard clam (Meretrix meretrix)

Food Research ◽

10.26656/fr.2017.5(4).701 ◽

2021 ◽

Vol 5 (4) ◽

pp. 153-162

Author(s):

M.K. Zainol ◽

F.W. Abdul Sukor ◽

A. Fisal ◽

T.C. Tuan Zainazor ◽

M.R. Abdul Wahab ◽

...

Keyword(s):

Enzymatic Hydrolysis ◽

Protein Hydrolysate ◽

Hard Clam ◽

Degree Of Hydrolysis ◽

Protein Hydrolysis ◽

Meretrix Meretrix ◽

Optimum Conditions ◽

Hydrolysis Time ◽

Hydrolysis Conditions ◽

Hydrolysis Of

This study was aimed to optimise the Alcalase® enzymatic hydrolysis extraction of Asiatic hard clam (AHC) (Meretrix meretrix) protein hydrolysate in terms of hydrolysis time, hydrolysis temperature, hydrolysis pH, and concentration of enzyme. Protein hydrolysate produced from AHC (M. meretrix) meat was used to determine the optimum hydrolysis conditions. Hydrolysis of AHC meat was optimised using the Central Composite Design Response Surface Methodology (RSM) (CCD). The relationship between four parameters such as temperature (45 – 65°C), enzyme to substrate concentration (1 – 2%), hydrolysis time (60 – 180 mins), and pH (7.5 – 9.5) to the degree of hydrolysis was investigated. The optimum conditions for enzymatic hydrolysis of AHC meat to achieve the maximum degree of hydrolysis (DH) were observed at 65°C, enzyme to substrate concentration of 1%, hydrolysis time of 60 mins, and pH 7.5. The enzymatic protein hydrolysis of AHC meat was predicted using a two factors interaction (2FI) model. Under these optimum conditions, DH's predicted value was 97.41%, which was close to the experimental value (97.89%). The freeze-dried protein hydrolysate powder was characterized concerning the proximate composition. Proximate analysis revealed that the AHC meat contains 7.92±1.76% of moisture, 2.23±0.89% of crude fat, 1.98±0.82 of ash, and 10.53±0.04% of crude protein. While the Asiatic hard clam protein hydrolysate (AHCPH) composed 9.12±0.02% of moisture, 0.80±0.29% of crude fat, and 27.76±0.10% of ash. The protein hydrolysate produced also contained high protein content (50.09±0.88%) and may serve as a good protein source.

Download Full-text

Antioxidant activity of protein hydrolysate from snakehead fish (Channa striata) viscera obtained by enzymatic process

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/919/1/012046 ◽

2021 ◽

Vol 919 (1) ◽

pp. 012046

Author(s):

V Agustin ◽

A Husni ◽

M M P Putra

Keyword(s):

Antioxidant Activity ◽

Protein Hydrolysate ◽

Protein Solubility ◽

Value Added ◽

Natural Antioxidants ◽

Raw Material ◽

Degree Of Hydrolysis ◽

Fish Protein ◽

Channa Striata ◽

Fish Protein Hydrolysate

Abstract Snakehead fish (Channa striata) in South Sumatra, Indonesia has been widely used as a raw material in the processing of typical Palembang food industry, namely pempek, kemplang, and kerupuk. During its processing, not all parts of the fish can be utilized. In general, only 40% of the fish is used for consumption and 60% is wasted as by-products. One of the by-product produced during processing is viscera which can still be used as value-added products. One alternative is to use viscera as raw material in the production of fish protein hydrolysate (FPH) which is well known to have functional properties such as antioxidant, antibacterial, antihypertensive, and anticancer. This research was aim to determine the antioxidant activity of FPH made from snakehead fish viscera as a source of natural antioxidants. The research was conducted by papain treatments with the concentration of enzymes used were 1%, 2% and 3%. Evaluation of the hydrolysis process was done by measure the soluble protein and DH (degree of hydrolysis) while antioxidant activity was carried out by DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-Azinobis 3-ethyl benzothiazoline6-sulfonic acid) assay. DH of fish protein hydrolysate was found to be 68.79%, 77.06% and 72.63%, respectively while protein solubility gave values of 5.69%, 6.15% and 6.56% respectively. The highest antioxidant activity was attained at enzyme concentration of 3% with DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-Azinobis 3-ethyl benzothiazoline 6-sulphonic acid) value were 37.26% and 58.58% respectively.

Download Full-text