Thủy phân protein bột phụ phẩm cá tra (Pangasius hypophthalmus) và ứng dụng để sản xuất bột nêm

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Tác giả: Xuân Thủy Cao, Thị Hồng Son Lê

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Nông nghiệp và Phát triển nông thôn , 2022

Mô tả vật lý: 67 - 74

Bộ sưu tập: Metadata

ID: 409376

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Nghiên cứu này tập trung vào khảo sát mức độ thủy phân trong quá trình thủy phân protein của bột phụ phẩm cá tra bằng enzyme Alcalase 2.4L ở các điều kiện thủy phân khác nhau và tối ưu hóa bằng phương pháp bề mặt đáp ứng nhằm thu được FPH (Fish Protein Hydrosate) có mức độ thủy phân (DH, %) cao nhất. Sản phẩm dịch thủy phân thu được sau quá trình thủy phân được phối trộn với các thành phần phụ gia, gia vị theo quy trình sản xuất bột nêm. Kết quả nghiên cứu cho thấy, mức độ thủy phân đạt cao nhất là 20,48% với các điều kiện thủy phân bao gồm: hàm lượng enzyme/cơ chất là 0,40%, thời gian thủy phân 120 phút, nhiệt độ thủy phân 60oC, pH 6,5, tỷ lệ nước thêm vào so với khối lượng nguyên liệu là 185%. Dịch đạm thủy phân thu được có thành phần nitơ axit amin là 10 g/l và hiệu suất thu hồi protein của quá trình thủy phân là 63,44%. Dịch đạm thủy phân được phối trộn vào các thành phần phụ gia và gia vị trong quy trình sản xuất bột nêm với tỷ lệ phối trộn thích hợp là 75%., Tóm tắt tiếng anh, The processing of frozen Pangasius hypophthalmus fillets was produced a significant amount of by-products such as head, skin, bones, fins, trimmings, organs. This is an abundant source of raw materials, relatively low cost, and ingredients containing a considerable amount of protein content. Utilizing these Pangasius hypophthalmus by-products is indispensable to reduce environmental pollution and maximize profits for processing factories. This study was designed to examine and optimize the conditions for hydrolysis of Pangasius hypophthalmus by-products by enzyme Alcalase 2.4L to achieve the highest hydrolysis efficiency and obtain the hydrolyzed protein solution which contains rich in amino acid contents and apply this hydrolyzed protein to produce seasoning products. Results of optimal conditions for hydrolysis of Pangasius hypophthalmus by-products showed that the ratio of enzyme/substrate (E/S) is 0.40% (equivalent 0.66 UI/g substrate)
temperature is 60oC
pH 6.5
time of hydrolysis is 120 minutes
rate of water added 185%. The highest degree of hydrolysis of Pangasius hypophthalmus by-products was 20.48%. The hydrolyzed protein solution contains 10 g/l amino acid contents and a hydrolysis efficiency of 63.44%. The additives and spices were added to the hydrolyzed protein solution appropriate mixing ratio of 75%.

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