Processing of Nutritive Fish Protein Hydrolysate from Leiognathus splendens

Abstract

The present study, was focused on the optimization of hydrolyzing condition for the extraction of fish protein hydrolysates (FPH) from Leiognathus splendens a low value bycatch fish. Factorial design, of Response surface methodology was used to attain optimum conditions for the interactive factors (pH 5, time 90 min and temperature 50 °C) to achieve the highest degree of hydrolysis 37.9%. Under this optimum condition relatively high protein (74%), and low lipid (1.37%) were observed in FPH. Furthermore, the regression coefficient of predicted model was close to 0.999, for both experimental and validation runs confirms the reliability of the experimental model. The results of physicochemical analysis, and molecular profile, exhibited that the protein hydrolysates contains low molecular protein peptide (20 kDa) and more essential amino acids content. The chemical score of amino acid composition for hydrolysates state that, it fulfills the nutritional requirements for poultry and adult human. Moreover, the indispensable amino acid content in protein hydrolysates observed as higher level. Hence it can serve as potential ingredients in balanced human protein requirement, which can be easily absorbed in the body more quickly than intact proteins.