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Determination of Reaction Progress in the Enzymatic Hydrolysis of Seafood Processing Byproducts: A Simple Alternative to the Degree of Hydrolysis

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In many areas of food processing it is desirable to reduce the length of protein molecules. The two most commonly used methods employ either inorganic acids or proteolytic enzymes to cleave peptide bonds between adjacent amino acids. Proteolytic enzymes can reduce the viscosity of aqueous protein mixtures as well as the volume of insolubles. In the Alaskan seafood industry, liquification of processing byproducts by protein hydrolysis would be convenient if there was a simple and reliable method to gauge the progress of the reaction. Laboratory methods to quantify the degree of hydrolysis are expensive, time consuming and demand operators trained in analytical techniques. The biuret protein method uniquely shifts color from blue to purple in the presence of proteins (longer chains of amino acids) and from blue to pink in the presence of hydrolysates or the peptide results of proteolytic action.
The biuret color shift can be used for the quantitative determination of the rate of hydrolysis without the need for expensive equipment. Our goal in this research has been to develop a rapid and simple method to ascertain the progress of hydrolytic enzymatic reactions involving the enzyme Alcalase and the byproducts of seafood processing in Alaska. If allowed to run fully to completion, protein hydrolysis, by either acidification or enzyme reaction, results in the formation of high concentrations of free amino acids imparting bitterness to the hydrolysate. The bitter taste is off putting to fish chickens and livestock reducing feed consumption and limiting growth. A rapid, inexpensive and simple technique to monitor the progress of hydrolytic reactions could be used to control the development of bitter free amino acids. Production of consistently acceptable protein hydrolysates with low levels of free amino acids offers a cost effective method for small remote processors to convert the byproducts of their seafood processing into acceptable and defined feed ingredients.

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Ketersediaan

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Informasi Detail

Judul Seri

MOJ Food process Technol

No. Panggil

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Penerbit

: MedCrave., 2016

Deskripsi Fisik

MOJ Food process Technol 2016, 2(2): 00033

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Volume 2 Issue 2 - 2016

Subjek

Agriculture

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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