Journal article
The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon ( Acipenser persicus) viscera
Food chemistry, Vol.115(1), pp.238-242
2009
Handle:
https://hdl.handle.net/2376/104486
Abstract
Protein hydrolysate was prepared from the viscera of Persian sturgeon (
Acipenser persicus), a major sturgeon species in the Caspian Sea. Hydrolysis was performed at three different temperatures (35, 45 and 55
°C), pH 8.5, using commercially available Alcalase
® and an enzyme to substrate ratio of 0.1
AU/g viscera protein over a 205
min incubation period. Protein and lipid content of the hydrolysate were 65.82%, and 0.18%, respectively. Protein recovery and degree of hydrolysis ranged from 34.97% to 61.96% and 13.32% to 46.13%, respectively. The highest degree of hydrolysis was observed at 55
°C after 205
min (
p
<
0.05). The amino acid score of the hydrolysates was similar to that of the FAO/WHO reference protein. It is revealed that Persian sturgeon visceral protein hydrolysate amino acid fulfils adult human requirements. Based on National Research Council guidelines, phenylalanine is the first limiting amino acid in the hydrolysate. However, the hydrolysate has the potential for application as an ingredient in formulated diets.
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Details
- Title
- The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon ( Acipenser persicus) viscera
- Creators
- Mahmoudreza Ovissipour - Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, IranAbdolmohammad Abedian - Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, IranAli Motamedzadegan - Department of Food Science, Agricultural Sciences and Natural Resources University of Sari, IranBarbara Rasco - Department of Food Science and Human Nutrition, Washington State University, USAReza Safari - Iranian Fisheries Research Organization, Caspian Sea Ecology Research Center, IranHoda Shahiri - Department of Food Science, Agricultural Sciences and Natural Resources University of Gorgan, Iran
- Publication Details
- Food chemistry, Vol.115(1), pp.238-242
- Academic Unit
- Food Science, School of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546957801842
- Language
- English
- Resource Type
- Journal article