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Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis

Fish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5M...

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Main Author: Herpandi, Herpandi
Format: Thesis
Language:English
Published: 2014
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/48036/1/HERPANDI24.pdf
http://eprints.usm.my/48036/
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spelling my.usm.eprints.48036 http://eprints.usm.my/48036/ Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis Herpandi, Herpandi T1-995 Technology(General) Fish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5MG, Flavourzymes® 500 MG, Protamex® and Alcalase® 2.4L FG were chosen determine their ability to hydrolysis skipjack tuna dark flesh. Alcalase® 2.4L FG and Protamex® were found to give higher degree of hydrolysis and low content of free tryptophan in the FPH, compared to Neutrase® 1.5MG and Flavourzymes® 500 MG. 2014-02 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/48036/1/HERPANDI24.pdf Herpandi, Herpandi (2014) Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis. PhD thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Herpandi, Herpandi
Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
description Fish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5MG, Flavourzymes® 500 MG, Protamex® and Alcalase® 2.4L FG were chosen determine their ability to hydrolysis skipjack tuna dark flesh. Alcalase® 2.4L FG and Protamex® were found to give higher degree of hydrolysis and low content of free tryptophan in the FPH, compared to Neutrase® 1.5MG and Flavourzymes® 500 MG.
format Thesis
author Herpandi, Herpandi
author_facet Herpandi, Herpandi
author_sort Herpandi, Herpandi
title Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_short Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_full Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_fullStr Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_full_unstemmed Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_sort physicochemical properties and protein digestibility of tuna by-products obtained through enzymatic hydrolysis
publishDate 2014
url http://eprints.usm.my/48036/1/HERPANDI24.pdf
http://eprints.usm.my/48036/
_version_ 1688548761780879360
score 13.211869

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