Study of the Enzymatic Hydrolysis of Tilapa Meat by Different Protease
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Abstract:
The enzymatic hydrolysis of tilaplia meat by papain, Alcalase 2.4 L, Protamex, Neutrase 1.5 MG and Flavourzyme 500 MG were studied. The nitrogen content of free amino acid (Cn), content of soluble peptides (Cp) and the recovery rate of protein were analyzed during the hydrolysis. Results showed that the highest values of Cn (4.25 mg/ml after 12 h) and Cp (39.82 mg/ml after 5 h) were abstained with Flavourzyme 500 Mg and papain respectively. And the highest recovery of protein was shown as 44.74% using Protamex for 12 h. Thus, Flavourzyme 500 MG and Protamex were suitable for obtaining the hydrolysate containing high nitrogen content of free amino acid, while Papain and Alcalase 2.4 L can be used for high content of soluble peptides.
