Journal of Food, Agriculture and Environment

Vol 10, Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Production and characteristics of protein hydrolysates from little hairtail (Trichiurus haumela) of East China Sea


Ting Jin 1*, Wang Li 1, 2, Yuxue Wu 1

Recieved Date: 2012-07-05, Accepted Date: 2012-09-24


The protein hydrolysates of little hairtail (Trichiurus haumela) were prepared by the combination of Alcalase and Flavourzyme and the resulting protein hydrolysates, with highest degree of hydrolysis, physicochemical and nutritional properties were evaluated. The influence factors on the degree of hydrolysis such as hydrolysis time, temperature, pH, enzymes/substrate ratio and Alcalase/Flavourzyme ratio were investigated and the optimum hydrolysis conditions were obtained by orthogonal experiments. The protein hydrolysates were freeze-dried and characterized with respect to yield, moisture, nitrogen recovery, molecular mass distribution and amino acid composition. The results showed that the degree of hydrolysis was up to 27.2% under the optimum conditions where the proteins were hydrolyzed by Alcalase for 21 h, followed by Flavourzyme for 5 h, enzymes/substrate ratio 2.8%, pH 7.0, temperature 55°C and Alcalase/Flavourzyme ratio 1 : 4. The yield, nitrogen recovery and moisture of freeze-dried hydrolysates were 20.2 ± 0.1 percent of wet weight of raw material, 75.6 ± 0.2% and 4.3 ± 0.1%, respectively. The average molecular weight of freeze-dried protein hydrolysates was 1071 Da, the low molecular mass peptides were the main fraction of hydrolysates and the free amino acids occupied a small percentage. Compared to the suggested patterns of amino acids requirements by the FAO/WHO, the protein hydrolysates of little hairtail (Trichiurus haumela) have high nutritional value and could be used as a nutritious supplement in various food products. 


Little hairtail (Trichiurus haumela), enzymatic hydrolysis, characteristics, hydrolysates

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 81-85

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