EFFECT OF DIFFERENT RATIO OF TRYPSIN ENZYME, TIMES AND TEMPERATURES ON PROTEIN RECOVERY OF VISCERA YELLOW FIN TUNA (THUNUS ALBACORES)

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MODANLOW M.; RAFIEE G.R.; MOTAMEDZADEGAN A.; MOEENI S.; MIRVAGHEFI A.; OVISSIPOUR M.R.

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:2 Page(s): 137-144

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Title

EFFECT OF DIFFERENT RATIO OF TRYPSIN ENZYME, TIMES AND TEMPERATURES ON PROTEIN RECOVERY OF VISCERA YELLOW FIN TUNA (THUNUS ALBACORES)

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Keywords

PROTEIN HYDROLYSATEQ2

PROTEIN RECOVERYQ3

OPTIMIZATIONQ2

WASTE OF YELLOW FINE TUNAQ3

TRYPSINQ2

Abstract

In present paper the optimum extraction condition of protein of Hydrolysate from the viscera of yellow fin tuna (Thunus albacores) were studied. Enzyme hydrolysis has been performed at enzyme to substrate ratio: 1.3-3.7 mg/gr. protein, time of reaction: 1-10 hours, temperature: 30-44 oC and using RSM method and central composite design (CCD) with 4 repetitions at central point and five levels of each treatment. Results have been compared with average at statistical level whereα=0.05. According to results, the PROTEIN RECOVERY increases with an increase in enzyme activity from 1.3 to 2.5 mg When enzyme activity increases to 3.35 mg, the PROTEIN RECOVERY reaches a constant level and then decreases with an extra increase of enzyme amount to 3.7 mg. The rate of PROTEIN RECOVERY increases, With an increase in temperature from 30oC to 37oC, And then the enhancement of recovery rate decreases with more increase of temperature from 37oC to 42oC, However it will remain constant for temperatures beyond 42oC.The PROTEIN RECOVERY decreases With increasing the hydrolysis time between 60 to 138 min. and it reaches a stationary phase somehow during 138 to 330 min.In optimum point of hydrolysis, PROTEIN RECOVERY was 75%. This condition were observed in enzyme ratio of 2.41 mg, Temperature of 38.75oC, and hydrolysis time of 570 min. Results showed that PROTEIN RECOVERY is mainly influenced by ratio of enzyme to substrate rate and temperature, while time of hydrolysis should be considered as a function of temperature and enzymatic ratio.

Cites

OPTIMIZATION OF NITROGEN RECOVERY OF WHEY PROTEIN HYDROLYSATES BY USING RESPONSE SURFACE METHODOLOGY

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APA: Copy

MODANLOW, M., RAFIEE, G.R., MOTAMEDZADEGAN, A., MOEENI, S., MIRVAGHEFI, A., & OVISSIPOUR, M.R.. (2011). EFFECT OF DIFFERENT RATIO OF TRYPSIN ENZYME, TIMES AND TEMPERATURES ON PROTEIN RECOVERY OF VISCERA YELLOW FIN TUNA (THUNUS ALBACORES). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(2), 137-144. SID. https://sid.ir/paper/143716/en

Vancouver: Copy

MODANLOW M., RAFIEE G.R., MOTAMEDZADEGAN A., MOEENI S., MIRVAGHEFI A., OVISSIPOUR M.R.. EFFECT OF DIFFERENT RATIO OF TRYPSIN ENZYME, TIMES AND TEMPERATURES ON PROTEIN RECOVERY OF VISCERA YELLOW FIN TUNA (THUNUS ALBACORES). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(2):137-144. Available from: https://sid.ir/paper/143716/en

IEEE: Copy

M. MODANLOW, G.R. RAFIEE, A. MOTAMEDZADEGAN, S. MOEENI, A. MIRVAGHEFI, and M.R. OVISSIPOUR, “EFFECT OF DIFFERENT RATIO OF TRYPSIN ENZYME, TIMES AND TEMPERATURES ON PROTEIN RECOVERY OF VISCERA YELLOW FIN TUNA (THUNUS ALBACORES),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 2, pp. 137–144, 2011, [Online]. Available: https://sid.ir/paper/143716/en

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