Tgp chi Khoa hoc - Cong nghe Thuy sdn So 4/2013
KET QUA NGHIEN CQU D A O TAO SAU DAI HQC
NGHIEN ClTU CHE BO THUY PHAN THU DICE DAM HOA TAN GIAU A XIT AMIN TU* PROTEIN CA TAP
STWYMODE OF HYDROLYSIS TO OBTAIN SOLUBLE PROTEIN SOLUTION THAT RICH IN AMINO ACIDS FROM TRASHFISH PROTEIN
BS Thi Thanh Thuy', Nguyin Anh Tuan' Ngay oh$n bdi: 20/5/2013; Ngay phdn bi?n Ihong qua, 02/6/2013, Ngdy duyet dang: 10/12/2013 T 6 M
TAT
Dich dam hoa tan da dugc nghien dm sdn xuat tic protein cd nuc gai bang hon hap Protamex vd Flavourzyme dpH tu nhien vdi ty 14 nuac/nguyen lieu Id 1/1. Ket qud nghien cuu cho thdy dieu kien thuy phdn thich hgp Id: tyli Protamex • Flavourzyme Tl. ty l^ hdn hgp enzyme - ca chdt Id 0,3%, nhi$t dg 5 5'C, thai gian 6 gid. DQ thuy phdn. hi?u sudt thu hoi nita vd tdng niter bti2a bay hai trong djch thuy phdn thu dugc lan lugt dgt Id 60,50%. 83% vd 0,98 g/l. Sdn pham thu du^
chua hdm lugng nita a xil amin 13,27g/I, histamine 0.62 mg/100 g. co dem ndng ung dung trong nhieu Imh vyc.
Tif khoa: cd nuc gai. Protamex, Flavourzyme, dich dam thuy phdn ABSTRACT
Soluble protein solution was studied to produce from Decapterus russelli by the combination of Protamex and Flavourzyme at natural pH with a water/material of 1/1. Results showed that the optimal hydrolysis condition as followed.
Protamex - Flavourzyme ratio, the ratio between enzyme mixture and material, hydrolysis temperature, hydrolysis time were 1/1 (w/w), 0 3(w/w), SS'C, 6 hours, respectively. Degree qf hydrolysis, nitrogen recovery and total volatile basic nitrogen in obtained hydrolysate solution were 60,50%, 83% vd 0,98 g/7, repectively. The protein hydrolysate included amino acids content of 13.27 g/l and histamine content of 0.62 mg/g, have the potential applications in many fields.
Keywords: Decapterus russelli, Protamex, Flavourzyme, protein hydrolysate
I. DAT VAN Oe
Trong cdc lodi d kdm gia tri kinh te, ea nye gai la loai ed san lugng r i t Idn. Hifn nay, ca nye gai chf dugc su dyng de an tuoi, Idm k h i , ldm nude mIm, idm thuc dn trong chan nudi, mot it xuat khiu dudi dgng ddng Ignh d l Idm moi cau, dem lai higu qua kinh t l chua cao. V i n d l nghidn cuu tao ra sdn phim gid trj gia tdng tu nguon cd nye gai luy nhieu nhung chua duge c h l biln hgp ly Id r i t d n thilt de ndng eao hifu qua sd' dung tdi nguydn, mang Igi Ihu nhfp nhieu ban cho ngudi ddn.
Nghien cd'u tim ra che d f Uiuy phan thich hgp d l ttiu djch dam hia tan gidu a xit amin t u protein ca nuc gai Id ca sd quan trpng d l tiep tyc phat trien sdn xult ra nhilu ddng sdn pham gia tri gia tang nhu:
cae Ioai nydc chim cao d p , bo sung dinh dudng
cho nhieu logi thye phim, ung dgng trong nong hge, ydugc...
II. VAT LI^U VA PHirarNG P H A P N G H | £ N CI>U 1. V f t l i f u nghien cOu
1.1. Cangcgai
D i i tugng ca nuc gai dugc thu mua tgl dng cd Hdn Rd, thdnh p h i Nha Trang. Cd d n tuai nguyfin, sdng bdng, mui tanh dac trung, khdng bj df p ndt 1^
thuang, kieh ed 21 -^ 22 con/kg, d dugc n>a, logi bd tgp chit, bao quan va vfn chuyin v l phing thi nghifm tiang thung x i p each nhift d 0 + 4°C. Tgi phdng thi nghiem, de dam bao tinh ding nhit cd dugc rua, de rao, xay nhd, trgn deu, phdn dia, bao g i i bing bing bao PA hut ehdn khong, Ignh ding va bdo qudn d nhift dg -20 ± 29C.
' D 6 Thj Thanh Thiiy Cao hpe Cflng nghO Sau thu hogch 2010 - Tnrdng Dgi hpe Nha Trang
^ TS. Nguyen Anh Tuin: Khoa Cdng ngh# thye pham - Tnrdng Ogi hpe Nha Trang
Tgp chi Khoa hgc - Cong nghe Thuy sdn
1.2. Enzyme Protamex vi Flavourzyme Protamex (Ep„) vd Flavourzyme (E^^) la d c enzyme protease dugc eung d p bdi Cdng ty Novozyme cda Dan Mgch. E^^ Id mgt endopeptidase ed nguin g i c h> vi khuan Bacillus CO hogt d f ghi trin nhdn Id 1,5 AU (Anson Units)/g, dieu kifn hogt dfng thich hgp la nhift dp 35 - eO'-C, pH = 5,5 + 7,5. Ej^ ed d hogt linh d a endopeptidase
Nguyen lieu Ca nuc gai
va d a exopeptidase nhung chu yeu Id exopeptidase, cd nguon goc tir Aspergillus oryzae, (Kamnerdpeteh vd egng sy, 2007), hogt do ghi ti'dn nhan id 500 LAPU (Leucine Aminopeptidase Units )/g, diiu kifn boat dgng thieh hgp Id 50 ^ 55°C, pH = 5,0 + 7,0.
2. Phuvng phdp nghien cuu 2.1. Sa dd quy trinh vi bo tri thi nghl$m
Thiiy phan bang hon hgp (Ep„ + ^ i , ) »—
Lipid Chat la lung Can
Bat hoat enzyme
i
i -^ Lgc
D i d loc
i'
Ly tam
i
f
Dien Id^a tbuy pb£n cna hon liffp (Epn, + EFI.) - Xac dinh anh hudng cua ty le giua 2 enzyrae(l:0.1:2, 1:3,1:1,2:1,3:1,0:1) - Xac dinh anh hudng cua ty le hon hgp enzyme so vdi ca ehat (0,1 -;- 0,5%, 5 = 0,1%) Xae dinh anh hudng ciia nhift dg:
4 5 - 6 ' 5 ' ' C , 6 = 5°C
Xac dinh aiih h u i n g ciia thdi gian: (3 -•
gid, 5 = 1 gig)
pH tu nhien cua ca, ly le nude/ nguyen lifu:
W / N L = 1 / 1
Dieh thiiy phan
Hinh 1. Sv d& quy trinh - Nguyen lifu ed nue: Id mau dugc thu vd xir 1^
nhu myc 1.1, ra ding d dg 0 -^ 4<'C, 15 gid.
- Cdc thdng s i thieh hgp dugc xde djnh bing thuc nghigm d dien: xde djnh thing so thir nhat bang thf nghifm d d|nh cdc thing s i khdc (dya trin vdo sy ke thira), cho thdng s i d n tim biln d i i de tim gid trt thfch hgp. Sau khi tim dugc thdng so thu nhit thi d djnh thing s i ndy vd Idm tuang ty d l tim thdng so thu hai. Tiep tyc nhu vfy d i n khi tim dugc t i t d thong s i d n tim.
- Xdc d|nh ty If giira 2 enzyme thich hgp: bo tri Ep^:E,^ = 1:0,1:2,1:3,1:1.2;1,3.1,0:1;W/NL=1/1, pH ty nhien cda d , (Ep^ + Ep^)/S = 0,3%, nhiet d f 50°C, thdi gian 3 gid.
- Xde djnh ty If hon hgp enzyme - ca chat thieh hgp: b i tri (Ep„ + E^J/S = 0,1 - 0,5%, budc nhdy 0 = 0,1%; ty If giira 2 enzyme tim duge d thi nghifm tnrdc, nhigt d f SCC, thdi gian 3 gid.
- Xdc dinh nhift do d f thuy phan thich hgp: b i tri t^ = 45+ eS'C, bude nhdy 6 = 5°C; ty If giua hai logi enzyme, (Ep^ + E R J ' S tim duge d 2 thi nghifm tnrdc, thdi gian 3 gid.
- Xdc djnh thdi gian thuy phdn thfch hgp: b i tri T = 3 + 7 gid, budc nhdy 6 = 1 gid; ty If giua hai logi enzyme, (Ep^ + Ep,J/S, nhift dg tim dugc i 3 thf nghifm trudc, W/NL = 1/1, pH ty nhiin cua cd
vk bo t r i tfai nghidm
- B i t boat enzyme d 95''C trong ving 15 phdt.
- Cac chi tieu ddnh gid. ty If nita a xit amin/ nita ting s i (fiJNy^), dg thdy phan (DH), hieu suit thu hoi nito (HSTH), tong nita baza bay hai (TVB-N).
- Thong so duge ehpn Id thfch hgp trong thi nghifm phai ttida mdn t i t nhit 4 dieu kifn ding thdi: ly If NJN^g ia eao nhit, HSTH eao nhll, DH eao nhit, TVB-N d muc hgp ly.
2.2. Phirong phip phin tich
Do I m : theo TCVN 3700-90, Tro: phuang phdp nung a SOCC; Ham Iugng lipid' theo TCVN 3703:2009, Ham Iugng nita ting s i : theo TCVN 3705-90; Hdm lugng NH^ va TVB-N: theo TCVN 9215:2012, Hdm luang nita a xit amin: theo phuong phdp formon; thanh phin a xit amin: sic ky hifu nang cao HPLC; D f thuy phdn DH: theo phuang phdp DNFB; HSTH = Luang nita ting s i trong sdn phim thuy phan (g) x 100/Lugng nita tong so trong nguyen lifu dem thdy phan (g).
2.3. Phuong phip xi> ti's6 li^u
Moi thi nghiem dugc thye hifn song song ba lan, mdi Iln ba m l u . S i lifu dugc XLF ly bang phin mem thing ke SPSS 16.0, tinh todn tren phin mem Microsoft Office Excel 2007 (gid tr[ eua p < 0,05 dugc xem Id d y nghTa v l mat thong ki).
TRUONG DAI HOC NHA TRANG • 139
Tgp chi Khoa hoc - Cong nghe Thuy sdn
III. K ^ QUA NGHIEN CCFXJ VA T H A O L U A N 1. K i t qua xdc djnh thanh phan hda hgc co> bdn cua ca nuc gai
Thdnh phin khii lugng va thanh phin hoa hpe ca ban d a cd nuc gai t h i hifn tnsng bang 1 vd 2.
Bang 1. Thanh phan khoi lugng cda d nye gai (%) 56,36±0,0318,33±0,0213,60±0.02 5,69±0,02 6,02±0,Q1 Npi tgng
Bang 2. Thanh phan hoa hgc ca bdn cua cd nuc gai
Thanh ph^n Nude PnDtein Tro Lipid
Ty 1$ (%) so vM khSi lirgng a&t 71,91 ±0,01 18,28 ± 0,06 3,90 ± 0,02 2,78 ± 0,01
Bang 1 va 2 cho t h i y cd nuc gai d ty If phin an dugc kha cao (56,36%); ham lugng protein tong so eao (18,28%) tuang duang so vdi m^c (17-21%), cao han b i n so vdi mgt so lodi thiiy sdn khdc nhu sd (8+9%), moi (13+16%) vd Ic (11+12%); hdm lugng lipid t h i p (2,78%), xlp vdo loai cd g l y r i t thich hgp cho vifc san xult djch dam thdy phan.
2. K i t qua xdc djnh d c thong so thich hgp cho qud trinh thOy phdn protein cua d nuc gal bing honhpTJEp^vaE^
2.1. Ket qui xie djnh t^ 1$ Ep^:E^ thich hgp cho qui trinh thuy phan
•Naa/NTS -•—TVB-N
I 50 -
* 3 0 S 20
d c ^ d d 50 ' • ' " ] b b >b <= b ,b ,
1:0 1:2 2:1 1:1 1:3 3:1 0:1 TyHEp„,ip„
Hinb 2. Anh hirorng ciia ty 1$ Ef^^iE^ d^n d$ thay pbSn (DH) vi h i ^ salt thu hSi nitv (HSTH) Hinh 2 vd 3 cho thiy: Hon hgp Protamex vd Flavourzyme ty If khdc nhau cd hifu lyc thuy phdn khac nhau d i i vdi protein cua d nuc gai. Khing ed ty If ndo thda man dugc ding thdi 4 dilu kifn dat ra theo myc tiiu cda thf nghifm. Tuy nhidn ty If Ep„:Ep^= 1:1 Id dilm thi nghifm ddng chu y nhat, dgt gia tn DH = 45,19% cao ban cde t / If khac (tn>
ty If 1:0; 1:3 vl khac bigt khdng c i y nghTa thing kd), HSTH = 66,57% cung cao han bin so vdi cdc ty If khdc (tru ty If Ep^:Ep^ Id 1:0 va 1' 1 vl khac bift
30 ?
1:0 1:2 2:1 1:1 1:3 3:1 0:1 TyieEp„:E^
a ty 1? E ^ : E ^ den ty If N_/N„
a djch dam th&y phan khdng co y nghTa thong ke), N^/N^ = 59,60% la cao nhit vd TVB-N= 0,86 g/I cao han cde tj If khdc
Ty If Ep^:Ep^= 1:1 tuy d chi tieu TVB-N cao ban cdc t / If khdc, nhung Id t^ If thda man nhilu nhit cae diiu kien da dat ra (dgt 3/4 dilu kifn), vi vdy dugc chgn la ty If 2 enzyme thfch hgp de ttiiiy phan protein cd nye gai.
2.2. Kit qua anh hu-ong cOa ty le giira hdn hgp enzyme v&i ccr chit din hi$u qui thuy phin
^ D D D
m
50 „ 40 £(Ep„-tEFi.)«(»4)
Hinh 4. Anh huoDg cna ty If (E^ + E^)/S den dO thuy ph3n (DH) vi hif u suit thu h^i nitir (HSTH)
0 0.1 0.2 03 0.4 OJ (E^+EfJlS(H)
Hmh 5. Anh hrnVng cfia ty 1$ ( E ^ + E^J/S den (J If N_/N„
vi TVB-N cna djch d^m thny phan
Tgp chi Khoa hoc - Cong nghe Thity sdn So 4/2013
Hinh 4 vd 5 cho thiy: gid tri cua d c chi tieuDH, HSTH, NJN^^ vd TVB-N tdng khi (Ep^+ Ep,^)/S tdng tu 0 + 0.3%. Tiep tyc tdng (Ep^+ EpJ/s'len tdi 0,5% thi cdc chl tieu ndy khdng khdc bift cd j nghTa thong k i (p > 0,05) vd cd xu hudng ffi d i n cdn bang. Cde cong trinh nghien cd'u trudc day cung da cho t h i y cd sy h i a tan nita dudi lac dyng cda enzyme trong qua trinh thuy phan vd ty If thu hii nita trong san p h i m thuy phan, cung nhu sy d l ddt d c liin ket peptide tdng theo nong dg enzyme (Wachirattanapongmetee va egng sy, 2009, Motamedzadegan va egng sy, 2010). Dieu nay cd Ihl giai thi'ch: Khi tang (Ep^+ Ep^)/S t u 0 + 0,3%,
qua trinh thuy phan protein (eat maeh polypeptide) xay ra manh lift do co chat thira, d i n den DH tang, keo theo HSTH vd NJN^^ tdng. Sau dd, tilp tuc tang (Ep„+ Ep^)/S thi van t i c cua qua trinh thuy phdn r i t ft thay d i i vi nong dg enzyme bao hoa vdi ning do ea chat. Ty If (Ep^ + E^JIS = 0,3 (tuang ung vdi DH = 44,33%; HSTH = 66,58%;
NJN^5= 59,72% vd TVB-N = 0,88 g/I) cho k i t qua thia man nhieu nhat d c dieu kifn da dgt ra nen d\rac chgn Id thich hap cho qud trinh thdy phan protein ed nuc gai.
2.3. Kit qua anh hiring cua nhl$t do din hiiu qui thuy phan bing hon htyp (E^^ + E^J
£ 80 o 70
•3 50
I •*"
.a 30 S 20
^ 10 3 n
• DH -•—HSTH
^ M j Q ^ 1.200-] b J •=
littiji intti
40 g 10Nhilt dfthAy phin CC) Hinh 6. Anh hirdng cua nhift d$ den df thiiy pbSn (DH)
vi hifu su&t tbu hoi nittr (HSTH) Hinh 6 vd 7 cho thiy, khi nhift dd tang tu 45°C ldn SS-C thi 3 chi tieu DH. HSTH vd N^/N^^ deu tdng vd dat cyc dai tgi 55''C; n l u tilp tyc tang 55''C Ien 65''C thI bj giam. Cdn ham lugng TVB-N Ihl gidm lien tye khi tang nhift dp tdng 45°C d i n Qb^C Dieu ndy c i t h i gidi thich nhu sau. khi tang nhift d f tir 45''C len 55"C thi boat dpng cua hon hgp (Ep^ + Epij,) tang do ndng lugng hogt hoa cho phdn dng dugc tdng eudng, sau dd tilp lyc tang nhift dg len den 65''C th! hogt tinh eda hon hgp (Ep^ + EpJ gidm do nhifl d f cao gay uc che boat dfng cda hon hgp (Ep^ + E^i^). Khi ldng nhiet d f
45 50 35 60 65 Nhift dd thuy pblnfC) Hinh 7. Anb hirong caa nhift dg den ty If N^/N^ vi TVB-N
ciia djch dam thiiy pbSn
tu 45 + 65°C thi hogt dgng cda vi sinh v f l gidm do he VSV trong ed nye gai cd t^, < 45°C nen khi tang nhift dp tir 45 + 65''C chung bj uc che hogt dfng, d i n den TVB-N sinh ra giam dan theo nhigt do thdy phan.
Nhift do 55°C (tuang d'ng DH, HSTH, N J N ^ vd TVB-N tiieo thd- ty Id 48,45%; 70,49%; 62,65%
va 0,72 g/1) cho kit qua thda man nhieu nhat cde dieu kifn da dat ra nen duge chgn Id nhift d f thfch hgp d l thuy phdn protein d nye gai.
2.4. Kit qui inh hw&ng cua then gian den hi$u qua thdy phan bing h6n hgp (Ep^ + E^J
t
O80 85=70
i ^ H D H -«—HSTH J
Hiil
70 50 g .
I b t i ma thAy phin {»b) Hinh 8. Anh hirdng cia (hM gian din dg thiiy phan (DH)
vi hifu sakx (hu hdi nitff (HSTH)
1.200 1.00 - 5 BOO -
h 400 - .200
• ^ N a a / N T S - • - T V B - N d
Ifltl
J n i l
r 100 80 60 ^
S5 20
3 4 5 6 7 Hidi s a n thuy ph^D O90) 9. Anb hiromg ciia thM gian din tJ Lf N /N„vi TVB-N
cua dich dam thuy phin
TRUONG DAI HOC NHA TRANG • 141
Tgp chi Khoa hoc - Cong nghe Thuy sdn oo 4/zuii
Hinh 8 vd 9 cho thiy, khi ttidi gian thuy phdntang tu" 3 den 7 gid, tat d d c chi tieu DH, HSTH, N^/N^, TVB-N d i u tang. Tuy nhien sau 6 gid thi muc tang khdng ddng k l (p < 0,05). Cac d n g trinh nghidn cuu tnrdc ddy eung da chl ra rang DH tang &ieo ttidi gian thuy phdn (Souissi vd d n g sy, 2007; Chun va d ^ g sy, 2006; Amiza vd d n g sy, 2012; Wachirattanapongmetee vd d n g sy, 2009;
Ovissipour vd d n g sy, 2010; Shamloo va eong sy, 2012). Dieu ndy dugc giai thich nhu sau: Thdi gian thuy phan phai dam bdo de enzyme cd the phdn cat eae lien kit trong ca chat, tao dugc san phim cuii edng mong muon theo mgetieu d a de tdi. Thdi gian tde dpng keo ddi tfii enzyme d dieu kifn thuy phdn protein cd nue gai tiiet de. Nhung neu keo ddi thdi gian ttiuy phdn qud mue se tao dilu kifn cho vi sinh vgt gdy thii hogt dgng lam san sinh ra nhieu san phim d p tiilp nhu: NH^, H^S, indoi, scaptol... dnh hudng d i n chit lugng san phim.
Thdi gian thuy phan 6 gid eho kit qua thda man Bang 3. Thanh p h i n a xit amin cua djch dam
nhieu nhat d e dieu kien da dat ra nen dugc chpn Id ttidi gian thich hgp d l thdy phdn protein ca nye gai bang hon hgp (Ep^ + E^^), tirang img vdi DH = 60,26%; HSTH = 79,99%; N^/N^ = 77,47% va TVB-N = 0,96 g/1.
2.5- De xuit chi dp thuy phan thich htyp K i t qua ttii nghifm h> 3.2.1 d i n 3.2.4, cho phep de xult: ddng hon hc^ Pnatamex vd Flavourzyme ty If 1:1; ty If hdn hgp enzyme - ea chit = 0,3; nhift dp 55'<;; thdi gian 6 gid d l Oidy phdn pratein d a ca nue gai la c h l do thiiy phan thfch hgp de thu djch dgm gidu a xfl amin ta> protein d a ed nye gai theo quy b^inh the hien tren 2.1.
3. Xac dinh hieu qua cua c h l do thiiy phan tim d y g e
Ap dyng thd' nghiem che do thuy phan ttiich hgp theo de xult d myc 3.2.5, kit qua nhy sau, djch dgm d gid trt dinh dudng cao, giau a xit amin khdng ttiay the, nhy trong bang 3.
thdy phan thu dirm; tir protein d nuc gai Ten a xit amin
Aspartic Serine Glutamine Glycine Histidine*
Arginine Threonine*
Alanine Proline Cysteine
Ham ilF^ng (g/I) 1,22 0,81 0,36 0,25 0,80 1,31 0,61 0,53 0,08 0,17
Tenaxitainm Tyrosine Valine*
Methionine*
Lysine*
Isoleucine*
Leucine*
Phenylalanine*
TAA TEAA TEAA/TAA
Ham t u ^ g (g/I]
0,54 0,66 0,40 1,36 0,37 0,91 0,55 10,93 5,66 51,78 f J- A xit amin khong thay thi, TAA pa^ amino adds): Tong axitai
Ve d m quan, djch dam cd mdu vdng nhaL nhe ban bin so vdi nude mam san xult theo phuang phap tmyen thing; mtii d l ehju, hdm lugng TVB-N/N.^5,79%, histamine 0,62 mg/IOOg dae bift ttilp. Dot ehieu vdi TCVN 5107:2003 cua d n phim nude mam dac biet ( N ^ ^ ^ < 20%) va histamine theo Codex allmentairius (< 40 mg/100g) thi djch dam thu dugc h d n todn cd the dua vao su dyng ti'ong Hnh vyc thye phim.
n, T&iA (Total essential amino adds}-Tdng a xit amin Idiong Smy ttii IV. K t T LUAN
Che do thuy phdn thieh hgp de thu djeh dam gidu a xit amin tiJ protein d a d nye gai bing hon hgp Protamex vd Flavourzyme Id: ty If Protamex - Flavourzyme 1:1, ty If b i n hgp enzyme - ea chit 0,3%, nhiet dp 55"C, then gian 6 gid. San phim thu dugc d the ung dyng t i t vdo ITnh vyc ttiyc phim de san xuat nhilu ding nude ehim vd bo sung dinh dudng cho nhieu loai thye phim khac.
Tgp chi Khoa hoc - Cong nghe Thuy sdn So 4/2013
TAI L I $ U THAM KHAO
1 Ainiza,M.A,Kong,YL.,Faazaz,A.L., 2012. Effects of degree of hydrolysis on pbysicocheraical properties of Cobia (Rachycentron canadum) frame hydrolysate. International Food Research Joumal, 19(1): 199-206.
2 Kamnen^tch, C , Weiss, M., Kasper, C , Scheper, T., 2007 An improvement of potato pulp protem hydrolyzation process by the combination of protease enzyme systems. Enzyme and Microbial Technology, 40 508-514,
3. Liaset, B., Nortvedt, R., Lied, E., Espe, M., 2002. Studies on the nitrogen recovery m enzymatic hydrolysis of Atlantic salmon (Salmo solar. L.) frames by Protamex™ protease. Process Biochemistry, 37: 1263-1269
4 Motamedzadegan, A., Davamiam, B„ Asadi, G., Abedian, A., 2010 Optimization of enzymatic hydrolysis of yellowfin tuna Thunnus albacares viscera using Neutrase Int Aquat Res, 2; 173-181.
5 Ovissipour, M., Benjakul, S., Safari, R., Motamedzadegan, A., 2010. Fish protein hydrolysates production from yellowfin hina Thunnus albacares head using Alcalase and Protamex. Int Aquat Res, 2: 87-95.
6 Shamloo, M., Bakar, J., Mat Hashim, D. and Khatib, A., 2012. Biochemical properties of red tilapia (Oreochromis niloticus) protein Hydrolysates hitemational Food Research Joumal, 19(1): 183-188,
7 Santhivel, S., Smiley, S., Prinyawiwatkul, W., Bechtel, P.J., 2005 Functional and Nutntional Properties of Red Sahnon (Oncorhynchus nerka) Enzymatic Hydrolysates. Joumal of Food Science, 70(6): 401-406.
8 Souissi, N., Bougatef, A., Triki-EUouz, Y, Nasn, M., 2007. Biochemical and Functional Properties of Sardmella (Sardinella aurita) By-Product Hydrolysates, Food Technol. Biotechnol. 45 (2): 187-194.
9 Wachirattanapongmetee, K , Wachirattanapongmetee, K., Thaworachinsombut, S., Pitint, T., Yongsawatdigul, J., Park, J.W., 2009. Functional Properties of Protein Hydrolysates Prepared from Alkali-Aided Protein Extraction of Hybnd Catfish Frame.
Trends Research in Science and Technology, (1); 71-81.
TRl/ONG OAI HOC NHA TRANG • 143
