Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology
Fish protein hydrolysate was recovered from tilapia by-product (TB) through enzymatic hydrolysis using alcalase enzyme. Hydrolysis reaction of TB was monitored according to the degree of hydrolysis (DH) by employing O-phtaldialdehyde (OPA) method. Optimization process for obtaining high yield of TB...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/32819/1/%2834%29.pdf |
| _version_ | 1796972197675270144 |
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| author | Roslan, Jumardi Mustapa Kamal, Siti Mazlina Md. Yunos, Khairul Faezah Abdullah, Norhafizah |
| author_facet | Roslan, Jumardi Mustapa Kamal, Siti Mazlina Md. Yunos, Khairul Faezah Abdullah, Norhafizah |
| author_sort | Roslan, Jumardi |
| collection | UPM |
| description | Fish protein hydrolysate was recovered from tilapia by-product (TB) through enzymatic hydrolysis using alcalase enzyme. Hydrolysis reaction of TB was monitored according to the degree of hydrolysis (DH) by employing O-phtaldialdehyde (OPA) method. Optimization process for obtaining high yield of TB protein hydrolysate was performed using response surface methodology (RSM) by optimizing a combination of four independent variables namely, pH (6.5-8.5), temperature (55-70°C), substrate concentration (10-17.5% w/v), and enzyme concentration (1.5-3.5% w/w) with (DH) as a response. The optimum enzymatic hydrolysis conditions were obtained at pH 7.5, temperature of 60°C, substrate concentration of 15% (w/v) and 2.5% (w/w) of enzyme concentration and yielded about 20.20% of DH after hydrolyzing for 120 min. RSM generated model predicted that 20.42% of DH could be achieved at these conditions and this model was valid based on the DH value obtained from the experimental study (20.31%) which was quite similar with the predicted value. High yield of DH obtained from the optimization process could produce fish protein hydrolysate with good nutritional and functional properties. |
| first_indexed | 2024-03-06T08:24:18Z |
| format | Article |
| id | upm.eprints-32819 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:24:18Z |
| publishDate | 2015 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-328192016-01-27T01:42:40Z http://psasir.upm.edu.my/id/eprint/32819/ Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology Roslan, Jumardi Mustapa Kamal, Siti Mazlina Md. Yunos, Khairul Faezah Abdullah, Norhafizah Fish protein hydrolysate was recovered from tilapia by-product (TB) through enzymatic hydrolysis using alcalase enzyme. Hydrolysis reaction of TB was monitored according to the degree of hydrolysis (DH) by employing O-phtaldialdehyde (OPA) method. Optimization process for obtaining high yield of TB protein hydrolysate was performed using response surface methodology (RSM) by optimizing a combination of four independent variables namely, pH (6.5-8.5), temperature (55-70°C), substrate concentration (10-17.5% w/v), and enzyme concentration (1.5-3.5% w/w) with (DH) as a response. The optimum enzymatic hydrolysis conditions were obtained at pH 7.5, temperature of 60°C, substrate concentration of 15% (w/v) and 2.5% (w/w) of enzyme concentration and yielded about 20.20% of DH after hydrolyzing for 120 min. RSM generated model predicted that 20.42% of DH could be achieved at these conditions and this model was valid based on the DH value obtained from the experimental study (20.31%) which was quite similar with the predicted value. High yield of DH obtained from the optimization process could produce fish protein hydrolysate with good nutritional and functional properties. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/32819/1/%2834%29.pdf Roslan, Jumardi and Mustapa Kamal, Siti Mazlina and Md. Yunos, Khairul Faezah and Abdullah, Norhafizah (2015) Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology. International Food Research Journal, 22 (3). pp. 1117-1123. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/22%20%2803%29%202015/%2834%29.pdf |
| spellingShingle | Roslan, Jumardi Mustapa Kamal, Siti Mazlina Md. Yunos, Khairul Faezah Abdullah, Norhafizah Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology |
| title | Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology |
| title_full | Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology |
| title_fullStr | Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology |
| title_full_unstemmed | Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology |
| title_short | Optimization of enzymatic hydrolysis of tilapia (Oreochromis niloticus) by-product using response surface methodology |
| title_sort | optimization of enzymatic hydrolysis of tilapia oreochromis niloticus by product using response surface methodology |
| url | http://psasir.upm.edu.my/id/eprint/32819/1/%2834%29.pdf |
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