Preparation Technology of Hydrolysis Protein of Tilapia Meat

Xi Juan Fang; Lu Xin Chen; Qing Zhu Zeng; Qing Ling Xu; Yu Zhan; Peng Liu; Cai Qin Gu

doi:10.4028/www.scientific.net/AMR.550-553.1160

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 550-553Preparation Technology of Hydrolysis Protein of...

Preparation Technology of Hydrolysis Protein of Tilapia Meat

Abstract:

The preparation technology of tilapia protein hydrolysates by building single factor test and response surface methodology (RSM) were defined. The effect of hydrolysis temperature, pH, the additive quantity of Alcalase, the ratio of liquid-to-solid on degree of hydrolysis (DH), TCA-soluble nitrogen index (TCA-NSI) and yield of acid-solubility peptide (YASP) by regression model was obtained by response surface analysis. Regression model indicated that the optimal condition hydrolyzed animal protein of tilapia meat by proteinase was described as following：hydrolysis temperature 54.30°C, pH 8.77, the additive quantity of Alcalase 2.4L was 3702U/g, the ratio of liquid-to-solid was 3.06, hydrolysis time 1 hour. Under such conditions, the DH(%), TCA-NSI(%) and YASP(%) reached 33.63%, 22.10%, 64.55%, respectively. Experiment result showed that the predictive value and experimental value was small deviation and indicated that regression model was reasonable and reliable.

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Periodical:

Advanced Materials Research (Volumes 550-553)

Pages:

1160-1167

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.550-553.1160

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Online since:

July 2012

Authors:

Xi Juan Fang, Lu Xin Chen, Qing Zhu Zeng, Qing Ling Xu, Yu Zhan, Peng Liu, Cai Qin Gu

Keywords:

Hydrolysis Protein, Preparation Technology, Response Surface Analysis, Tilapia

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