EFFECT OF HYDROLYSIS STATUS ON NITROGEN RECOVERY AND MOLECULAR WEIGHT OF PROTEIN FROM YELLOW FIN TUNA (THUNUS ALBACARA) HEAD BY ALCALASE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

PASDAR N.; MOTAMEDZADEGAN A.; SAFARI R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:1 (15) Page(s): 55-62

Download Full-Text

Persian Verion

View:

1,986

Download:

Cites:

Information Journal Paper

Title

EFFECT OF HYDROLYSIS STATUS ON NITROGEN RECOVERY AND MOLECULAR WEIGHT OF PROTEIN FROM YELLOW FIN TUNA (THUNUS ALBACARA) HEAD BY ALCALASE

Author(s)

PASDAR N. | MOTAMEDZADEGAN A. | SAFARI R. | Issue Writer Certificate

Keywords

PROTEIN HYDROLISATEQ2

ALCALASEQ2

DEGREE OF HYDROLISATEQ2

YELLOW FIN TUNAQ2

Abstract

Tuna canning processing generates solid by-products, constituting 50- 70% of the original raw material. The main aim behind the hydrolysis of fish byproduct is to achieve a valuable material with high efficiency and quality. The objectives of this study were to optimize process conditions of fish proteins hydrolysate (due to its various application in food industries).Enzymatic hydrolysis of YELLOW FIN TUNA head has been conducted by ALCALASE with three replications using an experimental design. The hydrolysis conditions were (temperature: 55oC, pH= 8.5, enzymatic activity 35Au ⁄ Kg and three consecutive time of 10, 20 and 30 minutes). The efficiency of protein production, degree of hydrolysis, the peptide chain length and electrophoresis pattern were evaluated. The results showed that increasing in time of protein hydrolysis causes an increase in efficiency of protein production and degree of hydrolysis and decreasing of peptide chain length. Among the above three mentioned times, 30 minute, with highest degree of hydrolysis is considered the best time for ALCALASE enzyme. The most recovery of protein and degree of hydrolysis is related to first stage of hydrolysis (p˂0.01). In a study pertained to Electrophoresis pattern by SDS- PAGE, molecular weight of the most proteins hydrolysate had been about 12 KD.

Cites

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

References

No record.

Cite

APA: Copy

PASDAR, N., MOTAMEDZADEGAN, A., & SAFARI, R.. (2013). EFFECT OF HYDROLYSIS STATUS ON NITROGEN RECOVERY AND MOLECULAR WEIGHT OF PROTEIN FROM YELLOW FIN TUNA (THUNUS ALBACARA) HEAD BY ALCALASE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(1 (15)), 55-62. SID. https://sid.ir/paper/176478/en

Vancouver: Copy

PASDAR N., MOTAMEDZADEGAN A., SAFARI R.. EFFECT OF HYDROLYSIS STATUS ON NITROGEN RECOVERY AND MOLECULAR WEIGHT OF PROTEIN FROM YELLOW FIN TUNA (THUNUS ALBACARA) HEAD BY ALCALASE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(1 (15)):55-62. Available from: https://sid.ir/paper/176478/en

IEEE: Copy

N. PASDAR, A. MOTAMEDZADEGAN, and R. SAFARI, “EFFECT OF HYDROLYSIS STATUS ON NITROGEN RECOVERY AND MOLECULAR WEIGHT OF PROTEIN FROM YELLOW FIN TUNA (THUNUS ALBACARA) HEAD BY ALCALASE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 1 (15), pp. 55–62, 2013, [Online]. Available: https://sid.ir/paper/176478/en

Related Journal Papers