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

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Tác giả: Chí Thanh Nguyễn, Ngọc Hà Nguyễn, Phúc Cẩm Tú Nguyễn

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Tạp chí Khoa học - Công nghệ Thủy sản, 2019

Mô tả vật lý: 106-114

Bộ sưu tập: Metadata

ID: 421866

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Thủy phân phụ phẩm thủy sản bằng phương pháp hóa học/enzyme để tận dụng protein là một hướng nghiên cứu đang được nhiều nhà khoa học quan tâm. Trong đó nghiên cứu, xác định các yếu tố ảnh hưởng đến quá trình thủy phân là việc quan trọng để thu được kết quả tối ưu nhất. Một trong những chỉ tiêu quan trọng để đánh giá hiệu quả của quá trình thủy phân là độ thủy phân (DH). Nghiên cứu này được thực hiện nhằm đánh giá ảnh hưởng của nhiệt độ, pH, tỷ lệ enzyme/cơ chất và thời gian thủy phân lên quá trình thủy phân phụ phẩm cá lưỡi trâu bằng enzyme Alcalase. Phụ phẩm được thủy phân bằng enzyme Alcalase 2L ở ba mức nhiệt độ (50oC, 55oC và 60oC), ba mức pH (7, 8 và 9), ba tỷ lệ enzyme/cơ chất (0,05%, 0,1% và 0,2%) và tiến hành xác định DH tại các thời điểm 0h, 2h, 4h và 6h. Kết quả phân tích cho thấy hàm lượng protein trong phụ phẩm chế biến cá lưỡi trâu là 18,74%. Đây là nguồn nguyên liệu có tiềm năng dùng trong sản xuất thủy phân/cô đặc. Kết quả của nghiên cứu này cho thấy điều kiện tối ưu cho quá trình thủy phân phụ phẩm cá lưỡi trâu bằng enzyme Alcalase 2L là ở nhiệt độ 60oC, pH 8 và tỷ lệ enzyme/cơ chất 0,2% và cho mức DH cao nhất là 33,42%. `, Tóm tắt tiếng anh, Enzymatic or chemical hydrolysis of by-products from aquatic product processing is one of science's most promising fi elds. 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 tonguefi sh processing by-products by enzyme Alcalase. The tonguefi sh by-product was hydrolyzed by Alcalase 2L in turn at three temperature (50oC, 55oC and 60oC), 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 tonguefi sh 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 tonguefi sh by-product.

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