Title: OPTIMIZATION OF THE ENZYMATIC HYDROLYSIS OF TILAPIA (OREOCHROMIS NILOTICUS) FRAMES PROTEIN USING RESPONSE SURFACE METHOD
Abstract: The enzymatic hydrolysis of tilapia frames protein by different protease was studied, and the degree of hydrolysis (DH) was assayed during the hydrolyzing. Based on the single-factor test, the surface analysis methodology (RSM) was used to optimize the enzymatic reaction parameters. Results showed that the enzymatic effects of two proteases, flavourzyme and papain proteases were the best when added to the reaction system sequentially. The total enzyme dosage was 3.0%; the ratio of flavourzyme and papain proteases was 2 : 1. The total enzymatic time lasted for 3h, and time ratio for the two proteases was 0.6 : 1. The enzymatic reaction was under the temperature of 56℃, and pH first 7.0 and then 6.2. The DH of 32.49% was achieved under the optimized conditions. The concentration of free amino acids in the hydrolysates is 32.84mg/g, accounting for 25.43% of the total amino acids in Tilapia frames. The flavor amino acids and essential amino acids occupied up to 18.48% and 67.96% of the free amino acids respectively.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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