NGHIÊN CỨU THỦY PHÂN ĐẦU CÁ MÓ (Scaridae) BẰNG SỰ KẾT HỢP ENZYME

Abstract

The content of this paper focuses on the conditions of protein hydrolysis from the heads of cobia (Scaridae) by combining the two enzymes of Protamex and Flavorzyme. The results show that the most suitable hydrolysis conditions at the first stage of Protamex enzymatic hydrolysis are the enzyme rate of 0.2% compared to the weight of the raw materials, the temperature of 50⁰C and the hydrolysis time of 2 hours and the first stage of hydrolysis. The post enzymatic hydrolysis Flavorzyme is the enzyme rate of 0.3% compared to the mass of the material, the temperature is 50⁰C and the hydrolysis time is 3 hours. Protein hydrolysates from cobia heads have the total nitrogen content (12.60g/l), amino acid nitrogen (6.75g/l), NH3 content (1.19g/l), low lipid content. 0.58g/l). The results also show that the protein hydrolysed product obtained from the head of cobia contains a high content of non-substituted amino acids (7.92g/l) and a high ratio of non-substituted amino acids to total amino acids (61.02%). These results indicate that this hydrolyzate product has potential applications in the production of animal feed and in the food sector.

Keywords: head of Scaridae, Flavourzym, Protamex, hydrolysis, protein hydrolysis