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Bài báo - Tạp chí
(2015) Trang: 105-110
Tạp chí: FOOD INGREDIENTS ASIA CONFERENCE, BITEC, BANGKOK, THAILAND, 10-11 SEPTEMBER 2015
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To improve the capacity of using by-products from Tra fish fillet industry, study on the hydrolysis of Tra fish red meat by-products using commercial bromelain which extracted from pineapple fruit (EC 3.4.22.32) was done. Fat from red meat by-products was removed by heat and centrifugation. The experiment of hydrolysis was set up at optimal condition of bromelain as pH 6.5 and 55 oC. The initial enzyme activity was also set up at 4.428 AU (equal to 1.5 mgE) for each experiment. In case of hydrolysis without removing fat content, kinetic parameters of this enzyme showed as Vmax= 0.634 µM tyrosine/ minutes, Km= 0.083 gPro, the most effect of the hydrolysis activity with E/ S ratio as 2.5 mgE/ 0.905 gPro and the degree of hydrolysis (DH) according to tyrosine as well as amine nitrogen content obtained as 38.465% at 120 minutes and 15.498% at 240 minutes respectively. The hydrolyzed protein results obtained on SDS-PAGE indicated that most of the protein from Tra catfish red meat by-products was hydrolyzed well into low molecular weight peptides and high content of amino acid mixtures eventhough with high fat content in the mixture. The result indicated that bromelain could hydrolyze protein from Tra catfish red meat by-product. This will be vey useful when using this enzyme to process various kind of peptides product that using for various purpose in industrial use like food ingredients.

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