Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM)

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 8, Issue 2 - Serial Number 20, July 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i2.17272

Authors

Bahareh Davarnia¹; Ali Motamedzadegan²; Gholamhasan Asadi¹; Abdolmohammad Abedian Kenari³; Mahmoudreza Ovissipour⁴

¹Islamic Azad University Science and Research Branch, Tehran.

²Sari University of Agricultural Sciences and Natural Resources

³Tarbiat Modares University

⁴-

Abstract

Enzymatic hydrolysis of Yellowfin tuna visceral protein with Neutrase has been carried out by response surface methodology using factorial design. Peptide chain length was estimated as the response surface to the hydrolysis conditions (enzyme activity, reaction temperature, and reaction time). The tuna visceral protein hydrolysate had relatively high protein (74.56%) and low lipid content (1.86%). R2 of 0.85for the mathematical model indicated that 85% of the variability within the range of values studied could be explained by the model. Enzyme activity of AU/kg protein, temperature of 50°C, and hydrolysis time of min were the optimal conditions of hydrolysis. The electrophoresis pattern of the Yellow tuna hydrolysate showed no peptides size bigger than 10 KDa. The chemical score of the hydrolysate indicated that it fulfils the nutritional requirements of children with age 10-12 except Lysine and Methionine. Lysine and Methionine were the first and the second limiting amino acids, respectively and in case of children with age 2-5 lysine was predominant amino acid in the hydrolysates. It could be concluded that by application of enzymatic hydrolysis of Yellowfin tuna viscera protein, the properties of protein hydrolysate was improved.

Keywords

Protein hydrolysate; Tuna viscera; Neutrase; RSM

References

رضوی شیرازی ،ح .1373.تکنولوژی فراورده دریایی-اصول نگهداری و عمل‌آوری، ناشر مؤلف-شرکت شیلانه

Alsmeyer, R.H., Conningham, A.E., and Happich, M.I. 1974. Equation predicting PER from amino acid analysis, J.food technology,28(7),34-40

Arnesen, J.A., and Gilderg, A. 2007.Extraction and characterization of gelatin from Atlantic salmon (salmo salar) skin. Biores.Technol. 98, 53-57

AOAC 2002. Official Methods of Analysis, (Sixteenth Ed.) Association of Official Analytical Chemists, Washington DC.

Alder-Nissen, J., and Olsen, H. 1979.The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein,in food chemistry,pour-EI,A., Ed., American chemical society,Washington,D.C.

Aspmo, S.I., Horn, S.I., Eijsink, V.G.2005.Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.)Viscara. J. process biochemistry. 40 :1957-1966

Benjakul, B., Morrissey, M.T. 1997. Protein hydrolysates from Pacific whiting solid wastes. J. Agric.Food Chem. 61(1/2), 131-138.

Bhaskar, N., Sathisha, A.D., Sachindra, N.M., Sakhare., P.Z andMahendrakar, N.S. 2007. Effect of acid ensiling on the stability of visceral wast prorease of Indian major carp Labeo rohita. J. Aquat. Food Prod.Technol. 16, 73-86

Bhaskar, N., Benila, T., Radha, C., Lalitha, R.G. 2008. Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Biores Technol. 99 (2), 335-343.

Bhaskar, N., Mahendrakar, N. S. 2008. Protein hydrolysate from visceral waste proteins of Catla (Catla catla): Optimization of hydrolysis conditions for a commercial neutral protease. Biores. Technol. 99 (10), 4105-4111.

Cao, W., Zhang, C., Hong, P., Ji, H. 2008. Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis. J.Food Chem. 109, 176-183.

Diniz, A.M., Martin, A.M. 1997. Optimization of nitrogen recovery in the enzymatic hydrolysis of dogfish (Squalus acanthias) protein: Composition of the hydrolysates. Inter J Food Sci Nutr. 48, 191–200.

Espe, M., Sveier, H., HӨgӨg,I., and Lied, I. 1999. Nutrient absorption and growth of Atlantic Salmon(Salmo Salar L.)fed fish protein concentrate, Aquaculture,1974:119-137

FAO, 2010. Statics, Fisheries and Aquaculture Statics, Tuna global caches by Stocks. From www.fao.org, online

Gbogouri, G.A., Linder, M., Fanni, J., Parmentier, M. 2004. Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates.J Food Sci. 69: C615-C22

Gildberg, A., and Raa, J.1983. Purification and characterization of pepsins from Arctic fish capelin (Mallotus villosus).Comparative Biochemistry and Physiology,75 A:337-342

Gildberg, A. 2001.Utilization of male Arctic capelin and Atlantic cod in testiness for fish sauce production-evaluation of fermentation conditions. Biores.Technol.76, 119-123

Gildberg, A. 2002. Enhancing return from greater untilization.In: Bremner, H. A. (Ed), Safety and Quality Issues in Fish Prossing.Wood Head Publ.Ltd and CRC press.Cambridge, pp. 425-449

Guerard, F., Guimas, L., and Binet, A. (2002). Production of tuna waste hydrolysates by a commercial neutral protease preparation. Journal of Molecular Catalysis. B: Enzymatic, 19–20, 489–498.

Guerard, F., Sumaya-Martines, M.T., Laroque, D., Chabeaud, A., and

Groninger, H.S and Miller, R.1979. Some Chemical and nutritional properties of acylated fish proteins, J.Agric.Food chem. 27(5), 949

Hoyle NT, Merritt JH. 1994. Quality of fish protein hydrolysate from herring (Clupea harengus). J Food Sci. 59, 76–79 & 129.

IFO 2006. Iranian Fisheries Organization. www.shilat.com

Kristinsson, H.G., Rasco, B.A. 2000a. Fish protein hydrolysates: Production, biochemical and functional properties. Crit Rev Food Sci Nutr. 40, 43–81.

Kristinsson, H.G., Rasco, B.A. 2000b. Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. J Agric Food Chem. 48, 657–666.

Kurokawa,T. 1979. Kamaboko-forming ability of frozen and ice stored lizard fish.Bull of Japan. Soc.Sci.Fish, 45: 15-51

Liast, B., Julshamn, k., and Esp, Martin. 2003.Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymatic hydrolysis of salmon frames with Protamex. J.Proc. Biochem., 30: 1-13

Laemmli, uk.1970. Cleavage of structural proteins during the assembly of the bacterio phage T4. Nature, 227(259), 680-5

Layne, E. 1957. Spectrophotometric and turbidimetric methods for measuring proteins. Meth Enzymol. Vol. 3 p. 450. Academic press, Ind., New York.

Nilsang, S., Lertsiri, S., Suphantharika, M., and Assavanig, A.2005. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. J Food Engg. 70, 571–578

Neklyudov, A.D.,Ivankin, A.N., and Berdutina, A.V. 1995. Properties and Uses of Protein Hydrolysares .Biochemistry and Microbiology . 36. NO 5.2000. 452-459

Ovissipour, M., Abedian, A.M., Motamedzadegan, A., Rasco, B., Safari, R., Shahiri, H. 2009. The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from the Persian sturgeon (Acipenser persicus) viscera.J. Food Chem. 115, 238-242

Pigott, G., and Tucker, B. 2002. Special Feeds, In: Fish Nutrition, (Third Ed.)

Quaglia, G. B., and Orban, E. 1990. Influence of enzymatic hydrolysis on structure and emulsifying properties of sardine (Sardina pilchardus) protein hydrolysates, J. Food Sci ., 55(6), 1571-1573,1619

Sathivel, S., Smiley, S., prinyawiwatkul, W., and Bechtel, P.G. 2005. Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates, Journal of Food Science , 70(6):401–406

Shahidi F, Han XQ, and Syniwiecki J. 1995. Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem. 53, 285–293

Sgarbieri,V.C. 1987. Alimentacao e Nutricao: Factor de saude e desenvolvimento. UNICAMP,Campinas. Brazil.

Souissi, N., Bougatef, A., Triki-Ellouz, Y., and Nasri, M. 2007. Biochemical and functional properties of Sardinella (Sardinella aurita) by-product hydrolysates. Food Technology and Biotechnology. 45, 187-194.

Wasswa, J., Tang, J., Gu, X. H., and Yuan, X. Q. 2007. Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin.J. Food Chemistry. 104, 1698-170