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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:   (320 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]   (118 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2021/02/5 | Accepted: 2021/04/17 | Published: 2021/07/19
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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


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Volume 20, Issue 4 (2021) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
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