Optimisation of the enzymatic hydrolysis of oneknife unicornfish, Naso thynnoides (Cuvier 1829) skin gelatin
2018
Alolod, Garner Algo Langote | Nunal, Sharon Nonato
Protein hydrolysates are products of splitting protein into peptides, which has been shown to provide superior nutritive benefits than the parent material. Hydrolysis can be carried outenzymatically or by using acid or alkali treatments. In this study, conditions for enzymatic hydrolysis of unicornfish Naso thynnoides (Cuvier 1829) skin gelatin was optimised through response surface methodology (RSM) to yield the highest degree of hydrolysis. Extracted skingelatin was hydrolysed using a crude preparation of neutral protease from Bacillus sp. The considered optimum hydrolysis conditions were: enzyme concentration of 2.11 % (v/v), thetemperature of 47.60 °C and hydrolysis time of 137.45 min resulting in 29.12 % degree of hydrolysis (DH) point prediction value. Foaming capacity expressed as foaming expansion percentage (FE) was also considered as a surface model response. Response surface methodologypredicted an optimum FE value of 11.14 % with optimal conditions as follows: enzymeconcentration of 2.13 % (v/v), the temperature of 54.16 °C and hydrolysis time of 147.73 min.
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