International Journal of Food Science and Agriculture

ISSN Print: 2578-3467 Downloads: 122032 Total View: 2263767
Frequency: quarterly ISSN Online: 2578-3475 CODEN: IJFSJ3
Email: ijfsa@hillpublisher.com
Article http://dx.doi.org/10.26855/ijfsa.2023.12.015

Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal Test

Chuanqi Chen1, Xudong Wu1, Qingxiang Zhang1, Shaoxuan Yu1, Haifang Xiao1, Zhengpeng Wei2, Lanlan Zhu1,*

1Shandong University of Technology, Zibo, Shandong, China.

2Rongcheng Taixiang Food Co., LTD, Rongcheng, Shandong, China.

*Corresponding author: Lanlan Zhu

Published: January 22,2024

Abstract

Objective: In order to obtain the enzymatic hydrolysis solution of Spanish mackerel by-products with good taste and high peptide content. Methods: In this study, the influence parameters of the enzymatic hydrolysis process were optimized based on the orthogonal test. The effects of enzymolysis time, enzymolysis temperature, pH value, and enzyme dosage on peptide content and flavor dilution value (TD value) of enzymolysis solution were investigated. Results: The optimum enzymolysis conditions were as follows: enzymolysis time was 4 h, enzymolysis temperature was 35 ℃, enzymolysis pH was 8.0, and enzyme addition amount was 16000 U/g. At this time, the peptide content was 107.84 mg/mL and the TD value was 28.53. Conclusion: The peptide content and TD value in the verification test were higher than those in other experimental groups, indicating that the optimized enzymatic hydrolysis conditions were accurate. This study provided a theoretical study for the utilization of high value of Spanish by-products.

References

[1] Mendes R, Silva H A, Nunes M L, et al. Deteriorative changes during ice storage of irradiated blue Jack Mackerel (Trachurus picturatus) [J]. Journal of Food Biochemistry, 2010, 24 (2): 89-105.

[2] Zhao G, Yang X, Wang Y, et al. Antioxidant peptides from the protein hydrolysate of Spanish mackerel (Scomber omorous niphonius) muscle by in vitro gastrointestinal digestion and their in vitro activities [J]. Marine Drugs, 2019, 17(9), 531.

[3] Zhang Q, Tong X, Li Y, et al. Purification and characterization of antioxidant peptides from alcalase-hydrolyzed soybean (glycine max l.) hydrolysate and their cytoprotective effects in human intestinal caco-2 cells [J]. Journal of Agricultural and Food Chemistry, 2019, 67(20): 5772-5781.

[4] Martínez-Montao E, Osuna-Ruíz I, Benítez-García I, et al. Biochemical and antioxidant properties of recovered solids with pH shift from fishery effluents (sardine stickwater and tuna cooking water) [J]. Waste and Biomass Valorization, 2020, 12(2), 1-13. 

[5] Juraj, Petronela Kvitová., Peter, H., Miroslava, K., & Jana, T. The proteins degradation in dry-cured meat and methods of analysis: a review [J]. Journal of Microbiology Biotechnology and Food Sciences, 2017, 7(2), 209-220.

[6] Yang X, Ren X, & Ma H. Effect of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein [J]. Foods, 2022, 11(12): 1759.

[7] Wang W, Zhou X, & Liu Y. Characterization and evaluation of umami taste: A review [J]. Trends in Analytical Chemistry, 2020, 127, 115876-115885.

[8] Li X, Liu Y, Wang Y, et al. Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates [J]. Innovative Food Science & Emerging Technologies, 2021, 67(1): 102596.

[9] Brock A & Hofmann T. Identification of the Key Astringent Compounds in Spinach (Spinacia oleracea) by Means of the Taste Dilution Analysis [J]. Chemosensory Perception, 2008, 1(4): 268-281.

[10] Seo W H, Lee H G, & Baek H H. Evaluation of bitterness in enzymatic hydrolysates of soy protein isolate by taste dilution analysis [J]. Journal of Food Science, 2008, 73(1): 6.

[11] Yu Z, Jiang H, Guo R, et al. Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate [J]. Food Research International. 2018, 108: 144-150.

[12] Arismendi J, Davanso M, Barros M, et al. Enzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease [J]. Food Chemistry Advances, 2022, 1: 100133.

[13] Phanturat P, Benjakul S, Visessanguan W, et al. Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidant activity [J]. LWT-Food Science and Technology, 2010, 43(1): 86-97.

[14] Rani S R, Chae-Rim J, Jin-Woo P, et al. A review on the processing of functional proteins or peptides derived from fish by-products and their industrial applications [J]. Heliyon, 2023, 9(3): e14118.

[15] Tan Y, Chang K S, & Meng S. Comparing the kinetics of the hydrolysis of by-product from channel catfish ( Ictalurus punctatus ) fillet processing by eight proteases [J]. LWT, 2019, 111: 809-820.

[16] Zhu Y, Zhang M, Law C, et al. Optimization of ultrasonic-assisted enzymatic hydrolysis to extract soluble substances from edible fungi by-products [J]. Food and Bioprocess Technology, 2022, 16(1): 167-184.

[17] Chen D, Chen W, Li W, et al. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides [J]. Food Chemistry, 2023, 420: 136090.

How to cite this paper

Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal Test

How to cite this paper: Chuanqi Chen, Xudong Wu, Qingxiang Zhang, Shaoxuan Yu, Haifang Xiao, Zhengpeng Wei, Lanlan Zhu. (2023) Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal TestInternational Journal of Food Science and Agriculture7(4), 511-517.

DOI: http://dx.doi.org/10.26855/ijfsa.2023.12.015