NGHIÊN CỨU THỦY PHÂN PROTEIN TỪ THỊT CÁ LÓC BẰNG ENZYME ALCALASE

Abstract

This study was performed to evaluate the possibility of hydrolysis of protein obtained
from the flesh of snakehead fish by using commercial alcalase enzyme. The effects of
factors such as pH, temperature, enzyme concentration and time on proteolysis were
investigated. The results showed that proteolytic yield obtained was highest (42.47%)
at pH 8.1, hydrolyzed temperature of 58oC, enzyme concentration of 2.9% (v/w) and
hydrolyzed time of 3.94h. The study has illustrated practicability of using commercial
alcalase enzyme to hydrolysis protein acquired from the flesh of snakehead fish, as well
as opening the prospect for producing of protein broth with high content of amino axits
and high nutritional value short-chain peptides which can be used in the processing of
protein-rich products.