Optimization of enzymatic hydrolysis of salmon (Salmo salar) skin by Alcalase

S. F. See, L. L. Hoo, Abd. Salam Babji

Research output: Contribution to journalArticle

37 Citations (Scopus)

Abstract

Fish protein hydrolysate was produced from Salmon (Salmo salar) skin using Alcalase ® 2.4 L. Hydrolysis conditions were optimized by using a response surface methodology (RSM). The model equation was proposed with regard to the effects of enzyme to substrate level, temperature and pH on the degree of hydrolysis. An enzyme to substrate level of 2.50% (v/w), temperature of 55.30°C and pH of 8.39 and were found to be the optimum conditions to obtain the highest degree of hydrolysis (77.03%) using Alcalase. The freeze dried protein hydrolysate was characterized with respect to chemical composition and amino acid composition. The protein hydrolysate produced contained high protein (89.53%) and higher level of indispensable amino acids. Protein hydrolysate from salmon skin may potentially serve as a good source of desirable peptide and amino acids.

Original languageEnglish
Pages (from-to)1359-1365
Number of pages7
JournalInternational Food Research Journal
Volume18
Issue number4
Publication statusPublished - 2011

Fingerprint

Subtilisins
Protein Hydrolysates
Salmo salar
subtilisin
Salmon
protein hydrolysates
enzymatic hydrolysis
skin (animal)
salmon
Hydrolysis
hydrolysis
Skin
fish protein hydrolysate
Amino Acids
amino acids
Fish Proteins
enzymes
response surface methodology
amino acid composition
Temperature

Keywords

  • Alcalase
  • Enzymatic hydrolysis
  • Optimization
  • Protein hydrolysate
  • Salmon fish skin

ASJC Scopus subject areas

  • Food Science

Cite this

Optimization of enzymatic hydrolysis of salmon (Salmo salar) skin by Alcalase. / See, S. F.; Hoo, L. L.; Babji, Abd. Salam.

In: International Food Research Journal, Vol. 18, No. 4, 2011, p. 1359-1365.

Research output: Contribution to journalArticle

See, S. F. ; Hoo, L. L. ; Babji, Abd. Salam. / Optimization of enzymatic hydrolysis of salmon (Salmo salar) skin by Alcalase. In: International Food Research Journal. 2011 ; Vol. 18, No. 4. pp. 1359-1365.
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