Chemical and Biochemical Hydrolysis of Persian Sturgeon (Acipenser persicus) Visceral Protein
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- Ovissipour, M., Safari, R., Motamedzadegan, A. et al. Food Bioprocess Technol (2012) 5: 460. doi:10.1007/s11947-009-0284-x
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Chemical (pH 3.3, 70 °C, 85 °C; pH 12, 70 °C, 85 °C) and biochemical (Alcalase, Protamex, Neutrase, Flavourzyme, and Trypsin) hydrolysis of Persian sturgeon (Acipenser persicus) visceral protein was investigated. The results of this study revealed that there are significant differences between enzymes in terms of degree of hydrolysis (DH%; P < 0.05). Alcalase-hydrolyzed fish protein had the highest DH% (50.13%), and Trypsin-hydrolyzed fish protein had the minimum DH% (14.21%). The highest DH% in chemical hydrolysis was related to pH 3.3 at 85 °C (68.87%). The highest protein recovery (83.64%) and protein content (73.34) were related to enzymatic hydrolysis by Alcalase. The results of current study showed the significant effect of hydrolysis conditions on fish protein hydrolysate properties. Microbial enzymes could produce fish hydrolysates with higher degree of hydrolysis when compared to animal enzyme. Also, in chemical hydrolysis it is clear that hydrolysis at the lower pH and at higher temperature causes to more protein recovery and degree of hydrolysis.