Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It
Abstract
Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods. Protein hydrolysate have many uses in specialty foods such as non allergenic infant formular, diets foods and other special nutritional foods. The drawback of many hydrolysates such as Soya or Casein hydrolysates is the bitter taste that develops when they are hydrolysated into small peptides with protease enzymes.
Protein maldigestion which is often associated with cystic fibrosis and allergy to milk protein may be overcome by replacing intact in the diet with synthetic amino acid mixture, or with enzymic protein hydrolysates. Hydrolysates may be the treatment of choice for two reasons. The amino acids and small peptides constituents of protein hydrolysates have been shown to be more readily ascribed from the small intestine than their equivelent pure amino acid mixture, more over, protein hydrolysates are considerably less expensive than synthetic amino acid mixtures. Nonetheless, protein hydrolysates suffer from a serious drawback, namely, the occurrence of a bitter taste which develops during the course of the enzymic hydrolysis.
Murray r (1952) demonstrated that a treatment of enzymic casein hydrolysates with activated carbon resulted in a substantial improvement in the taste of preparations. However, authors regarded this method of improving the taste as impractical due to the simultaneous loss of a large proportion of the hyptophan during treatment. A different approach was presented in move recent studies in which a casein hydrolysate relatively free of bitter taste was obtained by the sequential employment of papa in and of pig’s kidney homogenate – the latter serving as a source of exopeptidases. However, extended time periods of hydrolysis were required, which necessitated the use of dolor form to control bacterial growth.
Conclusion
The results of this research clearly revealed that lowvalued marine fish had a potential to be utilized as protein source for producing protein hydrolysates. DH and Bradford assay results indicated that the raw material fish was rapidly hydrolyzed to small peptides by both acid and enzymatic hydrolysis. Papain can hydrolyze fish protein with increasing DH as reaction time increases but there is no influence by enzyme concentration. Acid hydrolysis seems to be more efficient and economically appropriate method for FPH production for animal feed application. It can hydrolyze protein in shorter period of time when compared with enzymatic hydrolysis due to a higher DH obtained. Instead of discard some low-valued fish, the value added FPH from this alternative source of protein can be produced. Nevertheless, optimization for the hydrolysis condition using response surface methodology and further characterization should be evaluated.
