Fish protein hydrolysates from gold carp (Carassius auratus): I. A study of hydrolysis parameters using response surface methodology

Abstract

The combined effects of pH, temperature (T), substrate/buffer ratio (S:B) and enzyme concentration (E) on protein recovery from gold carp (Carassius auratus) processing waste with Flavourzyme  were characterised. The effect of hydrolysis parameters on the degree of hydrolysis (DH) was described through response surface analysis (RSA) and the model obtained was defined as follows: DH = −316.30+ 7.1T + 44.5pH + 0.292S:B + 0.27E − 0.048T 2 − 2.407pH 2 − 0.002S:B 2 − 0.307TxpH − 0.002S:BxE. All regression coefficients were significant (α = 0.05). The model showed a good fit with the experimental data, since the R 2 of 0.923 indicated that 92.3% of the variability within the range of values studied could be explained by the model. The mathematical model presented a plateau region with a maximum DH (>26.6%) at the following critical values: pH = 5.9, T = 53 • C, S:B = 14.7% and E = 80 LAPU (leucine aminopeptidase units) g −1 . Electrophoretic (SDS-PAGE) patterns showed a progressive reduction in molecular weight of the peptidic fractions from 10 min of hydrolysis onwards. By controlling the enzymatic process, it was possible to predict the molecular weight of the peptides obtained, in turn affecting the functional and nutritional properties of the peptidic fractions.

OPTIMIZATION OF THE PRODUCTION OF HYDROLYSATES FROM GRASS CARP (CTENOPHARYNGODON IDELLA) SKIN USING ALCALASE

“…The results showed that Alcalase 2.4 L exhibited a relatively high degree of hydrolysis (%DH) and high protein recoveries (unpublished results). Similar findings for high protein recoveries and %DH in Alcalase‐assisted reactions have been reported with sardine (Quaglia and Orban 1987a), dogfish muscle (Diniz and Martin 1996), gold carp filleting by‐products (Sumaya‐Martinez et al. 2005), yellowfin tuna (Guerard et al.…”

Optimization of hydrolysis of sardine (Sardina pilchardus) heads with Protamex: enhancement of lipid and phospholipid extraction

“…While the contrary has been demonstrated in previous studies,25, 26, 36 this is surely due to the fact that our chosen temperature area is not wide enough and centred around the high enzyme activity temperature area (Protamex has an optimal temperature range of 31–55 °C). Other studies have also shown, with experimental design procedure, that temperature did not possess a significant effect on hydrolysis (DH) when the temperature corresponded to the enzyme temperature range 37, 38…”

Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards

“…It has been successfully applied to optimize processing conditions, for example, to study the effect of pH, temperature (T) and enzyme-substrate (E/S) ratio on the degree of hydrolysis, the recovery of nitrogen or the protein yield [21][22][23][24]. RSM defines the effect of the independent variables, alone or in combinations, on the process and generates a mathematical model that accurately describes the overall process [21].…”