[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
:: Volume 20, Issue 4 (2021) ::
IJFS 2021, 20 Back to browse issues page
Research Article: Optimization of production of enzymatic protein hydrolysate-based flavor from sea grape (Caulerpa racemosa)
M.N.G. Amin *, M. Rizky Distiawan, M. Herlina, R. Cholifatun, F.N. Rohim, C.D. Anggraeni, M.A. Alamsjah, T. Wahju, S. Sri
Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga , m-nurghoyatulamin@fpk.unair.ac.id
Abstract:   (1453 Views)
Caulerpa racemosa (sea grape) is an abundantly growing algae in Indonesia which contains high amount of protein and has a seafood-like flavor. This species is not widely used by people due to the lack of information on its functionalities. Therefore, this study was objected to optimize the production of protein hydrolysate based flavoring agent by using a response surface methodology. The ratio of bromelain enzyme to substrate of 21.72, 30, 50, 70, 78.28 %w/w and hydrolysis time of 0.17, 1, 3, 5, 5.83 h was designed using a central composite design by developing a quadratic model to yield the highest protein yield. The air-dried sea grape was preincubated and poured with bromelain enzyme, incubated at 50ºC, followed by heating at 95ºC to terminate the enzymatic reaction. The hydrolysate was collected by centrifugation, and then filtered. This study revealed that the valid optimal solution of protein hydrolysis was obtained as the ratio of bromelain enzyme to substrate of 78.28% and hydrolysis time of 3.49 h with 0.3215% (w/w) yield. The present study showed that hydrolysis could release the volatile compounds originated from air-dried seaweed and even formed new products, such as hydrocarbon, aldehyde, alcohols, ketone, and fatty acid, which were resulted by thermal degradation of fatty acid during hydrolysis and Maillard reaction. By inferring with prior studies of sea food flavor, this study suggested that sea grape protein hydrolysate enzymatically produced by bromelain was highly potential as sea food flavoring agent.
Keywords: Caulerpa racemosa, Hydrolysis, Bromelain, Central composite design
Full-Text [PDF 841 kb]   (570 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2021/02/5 | Accepted: 2021/04/17 | Published: 2021/07/19
Send email to the article author

Add your comments about this article
Your username or Email:


XML     Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Amin M, Rizky Distiawan M, Herlina M, Cholifatun R, Rohim F, Anggraeni C, et al . Research Article: Optimization of production of enzymatic protein hydrolysate-based flavor from sea grape (Caulerpa racemosa). IJFS 2021; 20 (4) :1097-1113
URL: http://jifro.ir/article-1-4614-en.html

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 20, Issue 4 (2021) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.05 seconds with 30 queries by YEKTAWEB 4514