TITLE:
Enzymatic Hydrolysis of Fish Frames Using Pilot Plant Scale Systems
AUTHORS:
Aristotelis T. Himonides, Anthony K. D. Taylor, Anne J. Morris
KEYWORDS:
Enzymatic Hydrolysis, Papain, Cod, Haddock, Frames, Molecular Weight Distribution, Degree of Hydrolysi
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.6,
August
4,
2011
ABSTRACT: Papain was used to hydrolyse fish frames under controlled conditions at a batch-pilot plant scale- process, for the production of fish protein hydrolysates (FPH). Mass balance calculations were carried out so that the rate of hydrolysis, rate of protein solubilisation and yields could be estimated. Almost complete hydrolysis could be achieved in 1 hour, at 40oC, with no pH adjustment, at 0.5% (5 g.kg-1) enzyme to substrate ratio (E/S, were S is Kjeldahl protein) using whole fish frames (including heads and flaps). This was achieved both with the addition of water (1/1 to 2/1 frames/water) but more importantly from commercial considerations without the initial addition of water (after mincing of the fish material). The degree of protein solubilisation ranged between 71% - 86% w/w. Four different processes are described, namely: 1) a soluble spray-dried FPH powder 2) a liquid FPH 3) a partly soluble, spray dried FPH powder and 4) a crude, drum-dried protein for animal consumption. The amino acid profile of the FPH was identical to that of the parent substrate (fish frames).