Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology
作者机构：Fatsa Faculty of Marine ScienceOrdu UniversityOrduTurkey
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第45卷第1期
页 面：332-339页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学]
主 题：Fish protein hydrolysate Optimization Degree of hydrolysis Protein recovery
摘 要：The recycling of waste from food processing is an important industrial procedure for obtaining protein sources with high added *** this study,trout(Onchorynchus mykiss),anchovy(Engraulis encrasicolus),and whiting(Merlangius merlangus)wastes were *** hydrolyzation procedure was investigated under the optimum predicted conditions defined by time,temperature,and enzyme ratio(E/S)using alkaline protease(pH 8),Protamex(pH 7),and Flavourzyme(pH 7).The hydrolysis conditions that showed the best degree of hydrolysis(DH%)were optimized using response surface methodology(RSM)with the central composite design(CCD)and Box-Behnken design(BBD)*** effects of three independent variables,temperature(40-60℃),time(1-8 h),and enzyme concentrations(1-2%),were examined for model *** was determined that the DH%varies between 50.92%and 74.30% according to the type of fish waste and *** highest degree of hydrolysis was observed from trout waste(74.30%)and the lowest degree from whiting waste(50.92%)with *** this study,it has been shown that different degrees of hydrolysis and protein recovery can be obtained,depending on fish species,waste composition,enzyme type,and hydrolysis method.
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