Production of Interesting Peptide Fractions by Enzymatic Hydrolysis of Tuna Dark Muscle By-Product Using Alcalase |
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| Authors: | Sami Saidi Marie-Pierre Belleville André Deratani Raja Ben Amar |
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| Institution: | 1. European Membrane Institute (IEM), UMR 5635 (CNRS-ENSCM-UM2), University of Montpellier, Montpellier, France;2. Laboratory of Materials Science and Environment, Faculty of Science of Sfax, University of Sfax, Sfax, Tunisiasami1saidi@yahoo.fr;4. Laboratory of Materials Science and Environment, Faculty of Science of Sfax, University of Sfax, Sfax, Tunisia |
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| Abstract: | ABSTRACTA protein hydrolysate was prepared from proteins of tuna dark muscle by-product. The hydrolysis conditions (time, temperature, pH, and enzyme concentration) using Alcalase was optimized by response surface methodology (RSM). The regression coefficient close to 1.0, observed during experimental and validation runs, indicated the validity of the model. The hydrolysate produced under the optimum conditions determined by RSM has a low rate of peptide fraction of molecular weight of 4–1 kDa. Meanwhile, the results obtained by hydrolysis under optimal conditions determined by a complementary study (temperature 55°C, time 60 min, 1% enzyme concentration, and pH 8.5) show that the hydrolysate produced has a height rate of the peptide fraction of molecular weight of 4–1 kDa. The amino acid composition of the protein hydrolysate prepared proved to have the potential for application as an ingredient in balanced fish diets and as a source of nitrogen in microbial growth media. |
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| Keywords: | Fish protein hydrolysate peptides degree of hydrolysis amino acid |
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