UTILIZATION OF PANGASIUS HYPOPHTHALMUS BY-PRODUCT TO PRODUCE PROTEIN HYDROLYSATE USING ALCALASE ENZYME
Abstract
Author(s): Nguyen Phuoc Minh
Pangasius hypophthalmus is one of the major fish species in the Mekong River fishery, one of the largest and most important inland fisheries in the world. Unfortunately increasing production of catfi sh also resulted in increasing its by-product. This source is rich in protein so we can utilize it to produce value-added product. Protein hydrolysate is a case in point. Protein hydrolysate can be used to improve or modify the physicochemical, functional properties such as solubility, fat absorption, waterholding capacity, foaming properties, emulsifying properties and or sensory properties of proteins without losing its nutritional value. That is the aim of our research in utilizing Pangasiushypophthalmusby-product to produce protein hydrolysate. Optimal conditions for protetin hydrolysis are presented at temperature 60oC and pH 5 in 180 minutes with 40% water supplementation. We suggest using 10% hot water to remove fat. The protein hydrolysate concentrating process is conducted at pressure 0.33 atm, temperature 80oC in 137 minutes. Alcalase enzyme is positively used for hydrolysis. Keywords: Pangasius hypophthalmus, by-product, alcalase, hydrolysis, protein hydrolysate
