Optimization of Enzymatic Hydrolysis of Visceral Waste Proteins of Yellowfin Tuna (Thunnus albacares)

• Published in: Food and bioprocess technology Vol. 5; no. 2; pp. 696 - 705
• Main Authors: Ovissipour, Mahmoudreza, Abedian Kenari, Abdolmohammad, Motamedzadegan, Ali, Nazari, Rajab Mohammad
• Format: Journal Article
• Language: English
• Published: New York Springer-Verlag 01.02.2012; Springer Nature B.V
• Subjects: adults; Agriculture; Amino acids; animal organs; Biotechnology; Brackish; Carp; cheeses; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cyprinus carpio; dried foods; Enzymatic activity; enzymatic hydrolysis; Enzyme activity; Enzymes; equations; Factorial design; fish protein hydrolysate; fish waste; Food Science; Hydrolysates; Hydrolysis; limiting amino acids; lipid content; Lipids; Lysine; Marine; Methionine; Nutritional requirements; Optimization; Original Paper; Phenylalanine; protein content; protein requirement; Proteins; Regression models; Response surface methodology; Subtilisin; temperature; Thunnus albacares; Tuna; Viscera; Tuna visceral protein; Fish protein hydrolysates; RSM; Alcalase; Optimization
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-010-0357-x

Fish protein hydrolysate was produced from the viscera of yellowfin tuna (Thunnus albacares). Hydrolysis conditions (enzyme activity, temperature, and time) were optimized using response surface methodology. A factorial design was applied to minimize enzyme utilization and modeling of degree of hydrolysis (r 2 = 0.94). Lack-of-fit test revealed a non-significant value for the model, indicating that the regression equation was adequate for predicting the degree of hydrolysis under any combination of the variables (P < 0.05). The optimum conditions to reach the highest degree of hydrolysis were: 60.4 °C, 90.25 min, and a protease (Alcalase 2.4 L) activity of 70.22 AU/kg protein. The spray-dried tuna visceral protein hydrolysates had relatively high protein (72.34%) and low lipid (1.43%) content. The chemical score of the hydrolysate indicated that it fulfils adult human nutritional requirements except for methionine. Lysine and methionine were the first and the second limiting amino acids in that order. Phenylalanine was the predominant amino acid in the hydrolysates with respect to common carp requirement. In addition, the protein efficiency ratio of tuna visceral hydrolysate was 2.85–5.35.