Enzymatic hydrolysis of defatted mackerel protein with low bitter taste |
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| Authors: | Hu Hou Bafang Li Xue Zhao |
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| Institution: | College of Food Science and Engineering, Ocean University of China, Qingdao,266003, P. R. China |
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| Abstract: | Ultrasound-assisted solvent extraction was confirmed as a novel, effective method for separating lipid from mackerel protein,
resulting in a degreasing rate (DR) of 95% and a nitrogen recovery (NR) of 88.6%. To obtain protein hydrolysates with high
nitrogen recovery and low bitter taste, enzymatic hydrolysis was performed using eight commercially available proteases. It
turned out that the optimum enzyme was the ‘Mixed enzymes for animal proteolysis’. An enzyme dosage of 4%, a temperature of
50°, and a hydrolysis time of 300 min were found to be the optimum conditions to obtain high NR (84.28%) and degree of hydrolysis
(DH, 16.18%) by orthogonal experiments. Glutamic acid was the most abundant amino acid of MDP (defatted mackerel protein)
and MDPH (defatted mackerel protein hydrolysates). Compared with the FAO/WHO reference protein, the essential amino acid chemical
scores (CS) were greater than 1.0 (1.0–1.7) in MDPH, which is reflective of high nutritional value. This, coupled with the
light color and slight fishy odor, indicates that MDPH would potentially have a wide range of applications such as nutritional
additives, functional ingredients, and so on. |
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| Keywords: | mackerel hydrolysis ultrasound defatted bitter amino acid composition |
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