THE EFFECT OF NEUTRASE ON DEGREE OF HYDROLYSIS, NITROGEN RECOVERY AND PEPTIDE CHAIN LENGTH OF WHITE CHEEK SHARK MEAT PROTEIN HYDROLYSATE

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SHOKRPOUR ROODBARI R.; MOTAMEDZADEGAN A.; HOSSEINIPARVAR S.H.; OVISSIPOUR M.R.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2014 | Volume:23 | Issue:4 Page(s): 501-510

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Title

THE EFFECT OF NEUTRASE ON DEGREE OF HYDROLYSIS, NITROGEN RECOVERY AND PEPTIDE CHAIN LENGTH OF WHITE CHEEK SHARK MEAT PROTEIN HYDROLYSATE

Author(s)

SHOKRPOUR ROODBARI R. | MOTAMEDZADEGAN A. | HOSSEINIPARVAR S.H. | OVISSIPOUR M.R. | Issue Writer Certificate

Keywords

ENZYMATIC HYDROLYSISQ2

WHITE CHEEK SHARKQ2

PEPTIDE CHAIN LENGTHQ2

NITROGEN RECOVERYQ2

Abstract

White cheek shark (Carcharhinus dussumieri) is an important species shark fish in Persian Gulf. Because of high urea content in shark meat, there is a weak market for its fillet or other direct products in Iran. In this study, the effect of ENZYMATIC HYDROLYSIS by Neutrase on degree of hydrolysis (DH), NITROGEN RECOVERY (NR) and PEPTIDE CHAIN LENGTH (PCL) of WHITE CHEEK SHARK meat has been studied. Enzyme to substrate ratio of 12 AU/Kg proteins at 50oC has been applied for ENZYMATIC HYDROLYSIS. Degree of hydrolysis were determined during 10, 20 and 30 minutes. DH, and NR decreased, but PCL increased in each stage compared with the previous one. However, the mean of DH in the whole process of 10, 20 and 30 minute were 2.90, 3.79, 4.48% for DH, 74.79, 80.75, 89.64% for NR, and 51.54, 39.68, 33.98 for PCL, respectively. However, at longer hydrolysis time, DH, and NR increased, but PCL decreased significantly (P<0.05).

Cites

OPTIMIZATION OF PROTEIN HYDROLYSATES WITH ANTIOXIDANT ACTIVITY OF VISCERA YELLOWFIN TUNA (THUNNUS ALBACARES) WITH THE PROTAMEX ENZYME

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APA: Copy

SHOKRPOUR ROODBARI, R., MOTAMEDZADEGAN, A., HOSSEINIPARVAR, S.H., & OVISSIPOUR, M.R.. (2014). THE EFFECT OF NEUTRASE ON DEGREE OF HYDROLYSIS, NITROGEN RECOVERY AND PEPTIDE CHAIN LENGTH OF WHITE CHEEK SHARK MEAT PROTEIN HYDROLYSATE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 23(4), 501-510. SID. https://sid.ir/paper/148575/en

Vancouver: Copy

SHOKRPOUR ROODBARI R., MOTAMEDZADEGAN A., HOSSEINIPARVAR S.H., OVISSIPOUR M.R.. THE EFFECT OF NEUTRASE ON DEGREE OF HYDROLYSIS, NITROGEN RECOVERY AND PEPTIDE CHAIN LENGTH OF WHITE CHEEK SHARK MEAT PROTEIN HYDROLYSATE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;23(4):501-510. Available from: https://sid.ir/paper/148575/en

IEEE: Copy

R. SHOKRPOUR ROODBARI, A. MOTAMEDZADEGAN, S.H. HOSSEINIPARVAR, and M.R. OVISSIPOUR, “THE EFFECT OF NEUTRASE ON DEGREE OF HYDROLYSIS, NITROGEN RECOVERY AND PEPTIDE CHAIN LENGTH OF WHITE CHEEK SHARK MEAT PROTEIN HYDROLYSATE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 23, no. 4, pp. 501–510, 2014, [Online]. Available: https://sid.ir/paper/148575/en

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