Production of Protein Hydrolysate from Rohu (Labeo rohita) Waste using Fungal Proteases
Masood Sadiq Butt1, Sadia Aslam1,2, Rizwan Shukat1,*, Syed Qamar Abbas1, Muhammad Issa Khan1, Shadab Shaukat3 and Muhammad Shahid4
Fish waste contains an appreciable amount of proteins, enzymes and fats. It was considered as garbage of no financial value and disposed of without any attempt of recovery. The aim of this study was to optimize the hydrolysis conditions for production of protein hydrolysate with enhanced functionality. Minced rohu (Labeo rohita) waste mainly comprising of head, tail, fins and skin was considered as raw material to prepare protein hydrolysate using flavorzyme enzyme. The results showed that response surface methodology was employed to optimize the reaction conditions (temperature, time, pH and enzyme to substrate ratio) for enzymatic hydrolysis of fish proteins. The optimum reaction conditions for degree of hydrolysis (DH) using flavorzyme enzyme were temperature 46.37oC, time of hydrolysis 116.91 min, [E]/[S] ratio 1.97% and pH of 7.99. The experimental value of DH at optimized conditions was 50.13% while the statistically predicted value for DH was 50.78%. The obtained protein hydrolysate contains high concentration of protein (72.55%) and amino acid (99.71 g/100g) of which 31.2% are essential amino acids. Chemical score of protein hydrolysate was closer to FAO/WHO reference protein. Tryptophan was found most limiting amino acid in fish protein hydrolysate. The nutritional value of fish protein hydrolysate was suitable to suggest it as potential food ingredient in functional foods.
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