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Production of Fish Protein Hydrolysates by Acid and Enzymatic Hydrolysis

Nicharee Wisuthiphaet1, Sasithorn Kongruang1, and Chalinee Chamcheun2
1.King Mongkut's University of Technology North Bangkok, Bangkok, Thailand
2.INTEQC FEED CO., LTD, Samut Sakhon , Thailand
Abstract—In this study, two hydrolysis methods, acid hydrolysis and enzymatic hydrolysis, were proposed to produce fish protein hydrolysates (FPH) from 72% of protein in dry basis of low-valued marine fish. Both methods showed an ability to hydrolyse fish protein to FPH. Acid hydrolysis was performed by 4, 6 and 8M of HCl in high pressure (15 psi) at 121˚C for 90 minutes. Results showed 30-35% degree of hydrolysis (DH) and only 0.1 - 0.4 % of high molecular weight protein left after the reaction. For enzymatic hydrolysis, papain was used to digest the substrate with concentrations of 2, 4 and 6% (w/w) duration of the reaction were 5 10 and 15 hours at 40˚C. Results revealed that DH were increased significantly as the time increased while enzyme concentration has no significant effect on DH in the range of 20 - 24 % and high molecular weight protein in the FPH were 0.18 - 0.33 %. Thus acid hydrolysis is a suitable and economically beneficial method to produce FPH as a protein additive in animal feed industry.

Index Terms—acid hydrolysis, enzymatic hydrolysis, fish protein hydrolysates, papain

Cite: Nicharee Wisuthiphaet, Sasithorn Kongruang, and Chalinee Chamcheun, "Production of Fish Protein Hydrolysates by Acid and Enzymatic Hydrolysis," Journal of Medical and Bioengineering, Vol. 4, No. 6, pp. 466-470, December 2015. Doi: 10.12720/jomb.4.6.466-470
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