Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysates from visceral waste
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ORIGINAL ARTICLE
Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysates from visceral waste of Labeo rohita Upasana Mohanty1 • Ranendra K. Majumdar1 • Biswajit Mohanty1 Naresh Kumar Mehta1 • Janmejay Parhi1
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Revised: 16 September 2020 / Accepted: 13 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The study aimed to evaluate the extent of hydrolysis on the functional properties of fish protein hydrolysates from fish wastes. Fish protein hydrolysate (FPH) was prepared from the visceral waste of Rohu (Labeo rohita) using AlcalaseÒ. Independent variables of the hydrolysis conditions, namely, time, temperature and enzyme–substrate ratio were optimized through response surface methodology using a completely randomized factorial design. Functional properties of FPH, such as antioxidant activity, metal chelating activity, emulsifying and foaming capacity were studied. Pre-heating of the raw viscera resulted 83% reduction of lipid content in the FPH. The DH was found to be significantly influenced by the hydrolysis conditions studied. The gel electrophoretic study showed that FPH contained peptides in the range of \ 10–25 kDa. Optimum degree of hydrolysis (DH) was obtained as 34.7% at 87.5 min, 48.64 °C and enzyme concentration of 0.99%. The results demonstrated that the antioxidant and metal chelating properties of FPH increased with the increase of DH. The surface active properties like emulsifying and foaming capacity were found to be decreased with the increased levels of hydrolysis. These results suggest that hydrolysates from visceral waste of Rohu could find potential use as supplement in animal feed. Keywords AlcalaseÒ Antioxidant activity Degree of hydrolysis Fish protein hydrolysates Fish visceral waste
& Upasana Mohanty [email protected] 1
College of Fisheries (CAU-I), Lembucherra, Tripura 799 210, India
Introduction Recent steady increase of fish production is also simultaneously associated with generation of huge amount of fish processing wastes, either from the processing plants or markets, attracts attention for their safe disposal or recycling. Around 25% of the total global fish catch is discarded as waste (FAO 2006). The major wastes arising out of fish processing include viscera, skin, scales, bones and bones frames and these constitute about 70% of the original raw material (Benjakul and Morrissey 1997). Irrational disposal of fish market wastes into the environment results several ecological pollutions leading to a distinct threat to our environment. According to one estimate, around 302,750 tonnes of waste was generated from fish processing industries of India alone during the year 2006–2007 (Zynudheen 2012). Lack of judicious ways for proper disposal of fish visceral wastes may cause environmental, health and economic problems (Vidotti et al. 2003). Recently, interests are growing on the use of fish waste for valuable materials as these are considered as safe and provide proteins with high nutri
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