Yelid of protein recovery and degree of hydrolysis associated protein hydrolysates from Bighead Carp (Aristichthys nobilis) by using enzymes

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Abstract

The present study compared the properties of Bighead carp (Aristichthys nobilis) visceral,
viscera use of commercial enzymes (Alcalase, Papain, and Protamex), recovery protein and
degree of hydrolysis in the various temperatures and times of hydrolysis process. According
to results, increase in time and temperature in hydrolysis process, led to increase in both
recovery protein and degree of hydrolysis. Maximum of these parameters were observed at
55°C and 60min. minimum of parameters were observed at 35°C and 15min. In addition,
among enzymes being investigated, Alcalase had high rate of recovery protein and degree of
hydrolysis in equal temperature and times different from others enzymes (Papain and
Protamex). Maximum mean of recovery protein for Alcalase was %51.38±2.39 in 55°C and
60 min of hydrolysis process. Also, maximum degree of hydrolysis for Alcalaqse was more
than 20% at 55°C and 60 min of hydrolysis process. In conclusion, use of Alcalase enzyme
induces product protein hydrolysates from Bighead Carp (Aristichthys nobilis) viscera that
have suitable quality than others enzymes (Papain, and Protamex).

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Iranian Scientific Fisheries Journal
Volume 22, Issue 1 - Serial Number 82
September and October 2013
Pages 149-156

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