Optimization of Enzymatic Hydrolysis of Visceral Waste Proteins of Yellowfin Tuna (Thunnus albacares)
- First Online:
- Cite this article as:
- Ovissipour, M., Abedian Kenari, A., Motamedzadegan, A. et al. Food Bioprocess Technol (2012) 5: 696. doi:10.1007/s11947-010-0357-x
- 716 Downloads
Fish protein hydrolysate was produced from the viscera of yellowfin tuna (Thunnus albacares). Hydrolysis conditions (enzyme activity, temperature, and time) were optimized using response surface methodology. A factorial design was applied to minimize enzyme utilization and modeling of degree of hydrolysis (r2 = 0.94). Lack-of-fit test revealed a non-significant value for the model, indicating that the regression equation was adequate for predicting the degree of hydrolysis under any combination of the variables (P < 0.05). The optimum conditions to reach the highest degree of hydrolysis were: 60.4 °C, 90.25 min, and a protease (Alcalase 2.4 L) activity of 70.22 AU/kg protein. The spray-dried tuna visceral protein hydrolysates had relatively high protein (72.34%) and low lipid (1.43%) content. The chemical score of the hydrolysate indicated that it fulfils adult human nutritional requirements except for methionine. Lysine and methionine were the first and the second limiting amino acids in that order. Phenylalanine was the predominant amino acid in the hydrolysates with respect to common carp requirement. In addition, the protein efficiency ratio of tuna visceral hydrolysate was 2.85–5.35.