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

Herpandi, Herpandi and Huda, N. and Rosma, A. and Wan Nadia, W.A. (2012) Degree of hydrolysis and free tryptophan content of Skipjack Tuna (Katsuwonus pelamis) protein hydrolysates produced with different type of industrial proteases. International Food Research Journal, 19 (3). pp. 863-867. ISSN 19854668, 22317546

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    Abstract

    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 (Alcalase®2.4L FG, Protamex®, Neutrase®1.5MG and Flavourzyme®500MG) 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. Alcalase®2.4L FG had the highest degree of hydrolysis among all proteases followed by Protamex®, Flavourzyme®500MG 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. Keywords: Skipjack dark flesh, protein hydrolysate, degree of hydrolysis, free tryptophan, protease

    Item Type: Article
    Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
    Divisions: Faculty of Agriculture > Department of Fishery Products Technology
    Depositing User: Mr Herpandi Napis
    Date Deposited: 30 Jun 2015 12:08
    Last Modified: 03 Jul 2015 03:31
    URI: http://eprints.unsri.ac.id/id/eprint/5539

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