Valencia Pedro, Valdivia Silvana, Nuñez Suleivys, Ovissipour Reza, Pinto Marlene, Ramirez Cristian, Perez Alvaro, Ruz Manuel, Garcia Paula, Jimenez Paula, Almonacid Sergio
Chemical and Environmental Engineering Department, Universidad Técnica Federico Santa María, Valparaíso 2390123, Chile.
Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA.
Foods. 2021 Dec 8;10(12):3045. doi: 10.3390/foods10123045.
The enzymatic hydrolysis of fish by-product proteins is traditionally carried out by mixing ground by-products with water. In addition, pH control is used to avoid pH drops. Higher costs are involved due to the use of pH control systems and the consequent energy cost in the drying stage. This work aimed to evaluate the effect of these conditions on the hydrolysis of salmon frame (SF) proteins, including the SF hydrolysis without added water. SF hydrolysis by subtilisin at 50, 75, and 100% SF under different pH regimes were evaluated by released α-amino (α-NH) groups, total nitrogen, degree of hydrolysis, and estimated peptide chain length () at 55 °C. The concentration of released α-NH groups was higher in the conditions with less added water. However, the nitrogen recovery decreased from 50 to 24% at 50 and 100% SF, respectively. Changing the SF/water ratio had a more significant effect than changing the pH regime. Estimated changed from 5-7 to 7-9 at 50 and 100% SF, respectively. The operating conditions affected the hydrolysis performance and the molecular characteristics of the hydrolysate.
传统上，鱼副产物蛋白质的酶水解是通过将磨碎的副产物与水混合来进行的。此外，还采用pH控制来避免pH下降。由于使用pH控制系统以及干燥阶段随之而来的能源成本，涉及的成本较高。这项工作旨在评估这些条件对鲑鱼骨（SF）蛋白水解的影响，包括不加水的SF水解。在55℃下，通过释放的α-氨基（α-NH）基团、总氮、水解度和估计的肽链长度（）来评估枯草杆菌蛋白酶在不同pH条件下对50%、75%和100%SF的水解情况。在加水较少的条件下，释放的α-NH基团浓度较高。然而，在50%和100%SF时，氮回收率分别从50%降至24%。改变SF/水比例比改变pH条件的影响更显著。在50%和100%SF时，估计的肽链长度分别从5-7变为7-9。操作条件影响水解性能和水解产物的分子特性。
