Abstract
Papain was used to hydrolyse fish frames under controlled conditions at a batch-pilot plant scale- process, for the production of fish protein hydrolysates (FPH). Mass balance calculations were carried out so that the rate of hydrolysis, rate of protein solubilisation and yields could be estimated. Almost complete hydrolysis could be achieved in 1 hour, at 40oC, with no pH adjustment, at 0.5% (5 g.kg-1) enzyme to substrate ratio (E/S, were S is Kjeldahl protein) using whole fish frames (including heads and flaps). This was achieved both with the addition of water (1/1 to 2/1 frames/water) but more importantly from commercial considerations without the initial addition of water (after mincing of the fish material). The degree of protein solubilisation ranged between 71% - 86% w/w. Four different processes are described, namely: 1) a soluble spray-dried FPH powder 2) a liquid FPH 3) a partly soluble, spray dried FPH powder and 4) a crude, drum-dried protein for animal consumption. The amino acid profile of the FPH was identical to that of the parent substrate (fish frames).
Highlights
The enzymatic hydrolysis of a complicated and non- pure food protein such as the fish flesh/frame, cannot be accurately described or predicted solely by the application of existing kinetic models and laws
Almost complete hydrolysis could be achieved in 1 hour, at 40 ̊C, with no pH adjustment, at 0.5% (5 g·kg−1) enzyme to substrate ratio (E/S, were S is Kjeldahl protein) using whole fish frames
The degree of protein solubilisation ranged between 71% - 86% w/w
Summary
The enzymatic hydrolysis of a complicated and non- pure food protein such as the fish flesh/frame, cannot be accurately described or predicted solely by the application of existing kinetic models and laws. The natural existence of enzyme inhibitors and the variability in the susceptibility of different bonds to different enzymes are only two of the main complicating factors [1] Such enzymatic hydrolysis should be regarded as a combination of parallel and consecutive occurring reactions [1]. The current investigation of the enzymatic hydrolysis of fish flesh is aimed primarily at the industrial application of the process. This poses constraints, with respect to the overall cost efficiency of the scaledup process. This work provided information for the selection of the most suitable hydrolysis parameters (i.e. substrate concentration, substrate/enzyme concentration ratio, pH and temperature) used during the pilot plant experiments
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