Journal of Marine Science and Technology

Journal of Marine Science and Technology

optimization of enzymatic hydrolysis of Yellowfin tuna (Thunnus albacores) by using method RSM

Document Type : Original Manuscript

Authors
Elham Movahednia 1
Majid Moradi 1
Amir Houshang Bahri 1
Ali Motamedzadegan 2
1 Department of Natural Resources, Fisheries and Aquacultur, Bandar Abbas Branch, Islamic Azad University, Bandar Abbas, Iran.
2 Department of Food Science and Industry, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
10.22113/jmst.2016.38961
Abstract
The viscera of yellowfin tuna (Thunnus albacores) protein hydrolysis was produced using enzymes Flavourzim. Hydrolytic conditions (time, temperature, enzyme to substrate ratio) using response surface methodology (Response Surface Method; RSM) and central composite design (Central Composite Design was optimization). Through these methods, the effects of three factors, temperature, time and amount of enzyme (independent variable) on the degree Hydrolysis as response surface can be studied. The optimized conditions were the ratio of enzyme to substrate of 11/1 Anson units per gram of protein, time 105 min, temperature 93/44 ° C, which brought about the temperature Hydrolysis to 37/23 %. Based on this study which showed that Hydrolysis proteins contain high amounts of protein (45/67 %), it can be concluded that the model predictions are in good condition and protein hydrolysates can be used in fish diets and as additives in the food industry.
Keywords
Yellowfin tuna intestine and viscera
Hydrolyzed protein
Flavourzim enzyme
Surface response method

Subjects

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Journal of Marine Science and Technology
Volume 22, Issue 1
Spring 2023
Pages 91-98

  • Receive Date 24 November 2013
  • Revise Date 20 October 2016
  • Accept Date 06 November 2016
  • Publish Date 21 April 2023