Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings

Detalhes bibliográficos
Autor(a) principal: Finkler, Joana Karin
Data de Publicação: 2022
Outros Autores: Piana, Pitágoras Augusto, Fleck, Jéssica Fernanda, Boscolo, Wilson Rogério, Feiden, Aldi, Signor, Altevir, Fiorese, Monica Lady
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/29172
Resumo: Process optimization is essential for the large-scale viability of the food industry. Central composite rotational design (CCRD) followed by response surface analysis was used to optimize the production of fish protein hydrolysate (FHP). FHP was obtained from tilapia filet trimmings hydrolyzed subjected using Alcalase 2.4L™, Neutrase™, and Novo-Pro™ D enzymes under temperature, enzyme concentration, and pH-controlled conditions. A 23-3 full factorial design (FFD) was initially employed to select the most influential variables in the process (with each enzyme used in the CCRD). From the FFD, temperature and enzyme concentration for Alcalase 2.4L™ and Novo-Pro™ D, and temperature and pH for Neutrase™ were selected. The estimated maximum degree of hydrolysis (DHmax) using Alcalase 2.4L™ was 60.05% during 180 min of processing at 39.03°C and 0.65% enzyme concentration. A DHmax of 56.96% was reached using Neutrase™ during 120 min at 39.46°C and 6.039 pH. Novo-Pro™ D was associated with a DHmax of 54.76% during 60 min at 47.95°C and 0.866% enzyme concentration. The three enzymes showed promising results for obtaining FHP with high DH from Nile tilapia filet trimmings.
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spelling Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmingsProducción de hidrolizados de proteína de pescado a partir de recortes de filetes de Oreochromis niloticusProdução de hidrolisados de proteína de peixe a partir de aparas de filé de Oreochromis niloticus Hidrólise enzimáticaOtimizaçãoCoprodutos de pescadoProteínaProtease.Enzyme hydrolysisOptimizationFish co-productsProteinProtease.Hidrólisis enzimáticaOptimizaciónSubproductos de pescadoProteínaProteasa.Process optimization is essential for the large-scale viability of the food industry. Central composite rotational design (CCRD) followed by response surface analysis was used to optimize the production of fish protein hydrolysate (FHP). FHP was obtained from tilapia filet trimmings hydrolyzed subjected using Alcalase 2.4L™, Neutrase™, and Novo-Pro™ D enzymes under temperature, enzyme concentration, and pH-controlled conditions. A 23-3 full factorial design (FFD) was initially employed to select the most influential variables in the process (with each enzyme used in the CCRD). From the FFD, temperature and enzyme concentration for Alcalase 2.4L™ and Novo-Pro™ D, and temperature and pH for Neutrase™ were selected. The estimated maximum degree of hydrolysis (DHmax) using Alcalase 2.4L™ was 60.05% during 180 min of processing at 39.03°C and 0.65% enzyme concentration. A DHmax of 56.96% was reached using Neutrase™ during 120 min at 39.46°C and 6.039 pH. Novo-Pro™ D was associated with a DHmax of 54.76% during 60 min at 47.95°C and 0.866% enzyme concentration. The three enzymes showed promising results for obtaining FHP with high DH from Nile tilapia filet trimmings.La optimización de procesos es esencial para la viabilidad a gran escala en la industria alimentaria. Aquí, aplicamos la metodología de diseño rotacional compuesto central (DRCC) seguida de un análisis de superficie de respuesta para optimizar la producción de hidrolizado de proteína de pescado (HPP). El HPP se obtuvo a partir de recortes de filete de tilapia sometidos al proceso de hidrólisis utilizando las enzimas Alcalase 2.4L™, Neutrase™ y Novo-Pro™ D, en condiciones controladas de temperatura, concentración de enzimas y pH. Primero, aplicamos un Diseño de Factor Fraccionario (DFF) 23-3 para seleccionar las variables más influyentes en el proceso con cada enzima a aplicar en el DRCC. Del DFF, seleccionamos la temperatura y la concentración de enzimas para Alcalase 2.4L™ y Novo-Pro™ D, la temperatura y el pH para Neutrase™. El grado máximo estimado de hidrólisis (GHmax) con Alcalase 2.4L™ fue del 60,05 % en un proceso de 180 min a 39,03 °C y una concentración de enzima del 0,65 %. Neutrase™ logró una GHmáx del 56,96 % durante 120 min a 39,46 °C y un pH de 6,039, mientras que Novo-Pro™ D tuvo una GHmáx del 54,76 % durante 60 min a 47,95 °C y una concentración de enzima del 0,866 %. Por lo tanto, las tres enzimas mostraron resultados prometedores para obtener HPP con alto contenido de GH a partir de recortes de filete de tilapia del Nilo.A otimização de processos é essencial para a viabilidade em larga escala na indústria alimentícia. Aqui, aplicamos a metodologia de Delineamento Composto Central Rotacional (DCCR) seguido de análise de superfície de resposta para otimizar a produção de hidrolisado de proteína de peixe (HPP). O HPP foi obtido a partir de aparas de filé de tilápia submetidas ao processo de hidrólise utilizando as enzimas Alcalase 2.4L™, Neutrase™ e Novo-Pro™ D, sob condições controladas de temperatura, concentração de enzima e pH. Primeiramente, aplicamos um Planejamento Fatorial Fracionado (PFF) 23-3 para selecionar as variáveis mais influentes no processo com cada enzima a ser aplicada no DCCR. A partir do PFF, selecionamos temperatura e concentração de enzima para Alcalase 2.4L™ e Novo-Pro™ D, temperatura e pH para Neutrase™. O grau máximo estimado de hidrólise (GHmax) usando Alcalase 2.4L™ foi de 60,05% em 180 min de processo a 39,03°C e concentração de enzima de 0,65%. Neutrase™ atingiu GHmax de 56,96% durante 120 min a 39,46°C e pH 6,039, enquanto Novo-Pro™ D teve GHmax de 54,76% durante 60 min a 47,95°C e 0,866% de concentração de enzima. Assim, as três enzimas apresentaram resultados promissores para obtenção de HPP com alta GH a partir de aparas de filés de tilápia do NiloResearch, Society and Development2022-04-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2917210.33448/rsd-v11i6.29172Research, Society and Development; Vol. 11 No. 6; e37311629172Research, Society and Development; Vol. 11 Núm. 6; e37311629172Research, Society and Development; v. 11 n. 6; e373116291722525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/29172/25305Copyright (c) 2022 Joana Karin Finkler; Pitágoras Augusto Piana; Jéssica Fernanda Fleck; Wilson Rogério Boscolo; Aldi Feiden; Altevir Signor; Monica Lady Fioresehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFinkler, Joana KarinPiana, Pitágoras Augusto Fleck, Jéssica Fernanda Boscolo, Wilson Rogério Feiden, Aldi Signor, AltevirFiorese, Monica Lady 2022-05-13T18:04:10Zoai:ojs.pkp.sfu.ca:article/29172Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:19.352175Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
Producción de hidrolizados de proteína de pescado a partir de recortes de filetes de Oreochromis niloticus
Produção de hidrolisados de proteína de peixe a partir de aparas de filé de Oreochromis niloticus
title Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
spellingShingle Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
Finkler, Joana Karin
Hidrólise enzimática
Otimização
Coprodutos de pescado
Proteína
Protease.
Enzyme hydrolysis
Optimization
Fish co-products
Protein
Protease.
Hidrólisis enzimática
Optimización
Subproductos de pescado
Proteína
Proteasa.
title_short Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
title_full Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
title_fullStr Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
title_full_unstemmed Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
title_sort Production of fish protein hydrolisates from Oreochromis niloticus fillet trimmings
author Finkler, Joana Karin
author_facet Finkler, Joana Karin
Piana, Pitágoras Augusto
Fleck, Jéssica Fernanda
Boscolo, Wilson Rogério
Feiden, Aldi
Signor, Altevir
Fiorese, Monica Lady
author_role author
author2 Piana, Pitágoras Augusto
Fleck, Jéssica Fernanda
Boscolo, Wilson Rogério
Feiden, Aldi
Signor, Altevir
Fiorese, Monica Lady
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Finkler, Joana Karin
Piana, Pitágoras Augusto
Fleck, Jéssica Fernanda
Boscolo, Wilson Rogério
Feiden, Aldi
Signor, Altevir
Fiorese, Monica Lady
dc.subject.por.fl_str_mv Hidrólise enzimática
Otimização
Coprodutos de pescado
Proteína
Protease.
Enzyme hydrolysis
Optimization
Fish co-products
Protein
Protease.
Hidrólisis enzimática
Optimización
Subproductos de pescado
Proteína
Proteasa.
topic Hidrólise enzimática
Otimização
Coprodutos de pescado
Proteína
Protease.
Enzyme hydrolysis
Optimization
Fish co-products
Protein
Protease.
Hidrólisis enzimática
Optimización
Subproductos de pescado
Proteína
Proteasa.
description Process optimization is essential for the large-scale viability of the food industry. Central composite rotational design (CCRD) followed by response surface analysis was used to optimize the production of fish protein hydrolysate (FHP). FHP was obtained from tilapia filet trimmings hydrolyzed subjected using Alcalase 2.4L™, Neutrase™, and Novo-Pro™ D enzymes under temperature, enzyme concentration, and pH-controlled conditions. A 23-3 full factorial design (FFD) was initially employed to select the most influential variables in the process (with each enzyme used in the CCRD). From the FFD, temperature and enzyme concentration for Alcalase 2.4L™ and Novo-Pro™ D, and temperature and pH for Neutrase™ were selected. The estimated maximum degree of hydrolysis (DHmax) using Alcalase 2.4L™ was 60.05% during 180 min of processing at 39.03°C and 0.65% enzyme concentration. A DHmax of 56.96% was reached using Neutrase™ during 120 min at 39.46°C and 6.039 pH. Novo-Pro™ D was associated with a DHmax of 54.76% during 60 min at 47.95°C and 0.866% enzyme concentration. The three enzymes showed promising results for obtaining FHP with high DH from Nile tilapia filet trimmings.
publishDate 2022
dc.date.none.fl_str_mv 2022-04-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29172
10.33448/rsd-v11i6.29172
url https://rsdjournal.org/index.php/rsd/article/view/29172
identifier_str_mv 10.33448/rsd-v11i6.29172
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29172/25305
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 6; e37311629172
Research, Society and Development; Vol. 11 Núm. 6; e37311629172
Research, Society and Development; v. 11 n. 6; e37311629172
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052836020748288

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