Optimization of production parameters of fish protein hydrolysate from Sarda Orientalis black muscle (by-product) using protease enzyme

Xuan Dong Bui, Cong Tuan Vo, Viet Cuong Bui, Thi My Pham, Thi Thu Hien Bui, Toan Nguyen-Sy, Thi Dong Phuong Nguyen, Kit Wayne Chew, M. D. Mukatova, Pau Loke Show

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Abstract: Fish protein hydrolysate, which is released to the environment as tuna processing waste during the hydrolysis reaction of Sarda Orientalis’ black muscle, could be used as a nutritional source of nitrogen for food products because of its valuable properties in antioxidant effects. This study used Protamex protease (endopeptidase) to hydrolyze the tuna’s black muscle (TBM) and to produce fish protein hydrolysate (FPH) for producing nutritional food powder. To access the FPH production, optimized conditions of reaction in hydrolyzing TBM were determined by factorial experimental design with the Box–Behnken model at a ratio of 0.45% enzyme/substrate, 100% added water content and temperature of 56 °C for 4.0 h. Consequently, the FPH obtained with the optimized condition resulted in an average degree of hydrolysis of 7.72% in response to the required range of 5–20%. Moreover, this FPH was detected for compositions of amino acids and peptides with low molecular weight less than 14 kDa and was tested in high antioxidant activity of 70% at its concentration of 500 µg mL−1. This study has provided an efficient procedure to solve the solid waste of TBM from the seafood manufacturing factories and transformed it into valuable products in the food industry. Graphic abstract: [Figure not available: see fulltext.]

Original languageBritish English
Pages (from-to)31-40
Number of pages10
JournalClean Technologies and Environmental Policy
Volume23
Issue number1
DOIs
StatePublished - Jan 2021

Keywords

  • Antioxidant activity
  • Fish protein hydrolysate
  • Protamex protease
  • Protein hydrolysis
  • Tuna’s black muscle

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