A study of the enzymatic hydrolysis of fish frames using model systems

Himonides, Aristotelis T., Taylor, Anthony K. D. and Morris, Anne J. (2011) A study of the enzymatic hydrolysis of fish frames using model systems. Food and Nutrition Sciences, 02 (06). pp. 575-585. ISSN 2157-944X

Full content URL: http://dx.doi.org/10.4236/fns.2011.26081

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Item Type:Article
Item Status:Live Archive


A model system was employed to study the operating conditions and primary parameters of enzymic hydrolysis of cod proteins. Pancreatin, papain, and bromelain were used to hydrolyse minced cod fillets under controlled conditions and with the rate of hydrolysis being continually monitored via both the pH-stat and TNBS method. The two methods were compared and evaluated. The rate of protein solubilisation was plotted against the degree of hydrolysis (DH). Dry fish protein hydrolysate (FPH) powders having short, medium and high degrees of hydrolysis (DH of approximately 8%, 11% and 16% respectively) were produced and analysed for their molecular weight distribution, using size exclusion chromatography. Almost complete protein solubilisation (75 g soluble protein per kg hydrolysis solution) could be achieved within an hour, at 40°C, at 1% enzyme/substrate ratio (w/w) with papain and bromelain. The pH-stat was found capable of continuously following the rate of hydrolysis but only at low DH. The TNBS could be accurately used even at high DH to estimate the percentage of the peptide bonds cleaved, but required chemical analysis of withdrawn samples.

Keywords:Enzymatic Hydrolysis, Papain, Bromelain, Pancreatin, Fish Frames, Cod, Fish Protein Hydrolysates
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:9533
Deposited On:20 May 2013 08:50

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