Ảnh hưởng của các yếu tố đến quá trình thủy phân protein từ phụ phẩm cá lưỡi trâu bằng enzyme alcalase

Abstract

     Enzymatic or chemical hydrolysis of by-products from aquatic product processing is one of science’s most promising fields. Of which, a determination of effects of factors on hydrolysis plays an important role in optimizing hydrolysis. The objective of this study was to evaluate effects of temperature, pH value, enzyme/substance ratios and time on hydrolysis of tonguefish processing by-products by enzyme Alcalase. The tonguefish by-product was hydrolyzed by Alcalase 2L in turn at three temperature (50^oC, 55^oC and 60^oC), three pH values (7, 8 and 9) and three enzyme/substance ratios (0.05%, 0.1% and 0.2%) and degree of hydrolysis was determined at 0, 2, 4 and 6 h. The results showed that protein content in tonguefish by-product was 18.74%, suggesting that this is a potential material in protein hydrolysate/concentrate production. A temperature of 60°C, pH of 8.0 and enzyme to substrate level of 0.2% were found to be the optimum conditions to obtain the highest degree of hydrolysis (33.42%) using Alcalase 2L for hydrolysis of tonguefish by-product.

Keywords: degree of hydrolysis, enzyme/substance ratios, pH, temperature.