Enzymatic hydrolysis of fish frames using pilot plant scale systems

Himonides, Aristotelis T., Taylor, Anthony K. D. and Morris, Anne J. (2011) Enzymatic hydrolysis of fish frames using pilot plant scale systems. Food and Nutrition Sciences, 02 (06). pp. 586-593. ISSN 2157-944X

Full content URL: http://dx.doi.org/10.4236/fns.2011.26082

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Item Type:Article
Item Status:Live Archive


Papain was used to hydrolyse fish frames under controlled conditions at a batch-pilot plant scale-process, for the pro-duction 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 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 (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 mate-rial). 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 par-ent substrate (fish frames).

Keywords:Enzymatic Hydrolysis, Papain, Cod, Haddock, Frames, Molecular Weight Distribution, Degree of Hydrolysis
Subjects:D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:9534
Deposited On:20 May 2013 08:52

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