[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 20، شماره 4 - ( 1400 ) ::
جلد 20 شماره 4 صفحات 1097-1113 برگشت به فهرست نسخه ها
Research Article: Optimization of production of enzymatic protein hydrolysate-based flavor from sea grape (Caulerpa racemosa)
چکیده:   (476 مشاهده)
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.
متن کامل [PDF 841 kb]   (164 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1399/11/17 | پذیرش: 1400/1/28 | انتشار: 1400/4/28
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

CAPTCHA


XML   English Abstract   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-fa.html

Research Article: Optimization of production of enzymatic protein hydrolysate-based flavor from sea grape (Caulerpa racemosa). مجله علوم شیلاتی ایران. 1400; 20 (4) :1097-1113

URL: http://jifro.ir/article-1-4614-fa.html



بازنشر اطلاعات
Creative Commons License این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است.
دوره 20، شماره 4 - ( 1400 ) برگشت به فهرست نسخه ها
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.06 seconds with 30 queries by YEKTAWEB 4341