Degree of hydrolysis and free tryptophan content of Skipjack Tuna (Katsuwonus pelamis) protein hydrolysates produced with different type of industrial proteases

Herpandi, . and Huda N., . and Rosma A., . and Wan Nadiah W. A., . Degree of hydrolysis and free tryptophan content of Skipjack Tuna (Katsuwonus pelamis) protein hydrolysates produced with different type of industrial proteases. pp. 863-867. ISSN 2231-7546

Protein-rich by-products from the canning industry especially dark flesh of skipjack have limited uses due to several factors such as darken color susceptibility to oxidation and off flavour. Protein hydrolysates from skipjack dark flesh was produced with different type of industrial proteases (Alcalase2.4L FG Protamex Neutrase1.5MG and Flavourzyme500MG) for 60 120 180 and 240 min with level of proteases used of 0.5 1 1.5 and 2 per weight of raw material. The degree of hydrolysis and free tryptophan content of hydrolysate were investigated. The results shows longer time with higher concentration of enzyme has increased the degree of hydrolysis. Alcalase2.4L FG had the highest degree of hydrolysis among all proteases followed by Protamex Flavourzyme500MG and Neutrase 1.5MG. All enzymes increase free tryptophan content linearly with the increament of protease enzyme level. The longer the hydrolysis time the higher the content of free tryptophan produced.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(11)%2...

Abstract

Protein-rich by-products from the canning industry especially dark flesh of skipjack have limited uses due to several factors such as darken color susceptibility to oxidation and off flavour. Protein hydrolysates from skipjack dark flesh was produced with different type of industrial proteases (Alcalase2.4L FG Protamex Neutrase1.5MG and Flavourzyme500MG) for 60 120 180 and 240 min with level of proteases used of 0.5 1 1.5 and 2 per weight of raw material. The degree of hydrolysis and free tryptophan content of hydrolysate were investigated. The results shows longer time with higher concentration of enzyme has increased the degree of hydrolysis. Alcalase2.4L FG had the highest degree of hydrolysis among all proteases followed by Protamex Flavourzyme500MG and Neutrase 1.5MG. All enzymes increase free tryptophan content linearly with the increament of protease enzyme level. The longer the hydrolysis time the higher the content of free tryptophan produced.

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Item Type:	Article
AGROVOC Term:	Katsuwonus pelamis
AGROVOC Term:	Canning industry
AGROVOC Term:	Fish processing
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Tryptophan
AGROVOC Term:	Proteases
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22301

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