Nghiên cứu tách chiết protein thủy phân từ gelatin da cá rô phi (Oreochromis niloticus) bằng enzyme Thermoase GL30
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Abstract
Research on the extraction of protein hydrolysate from tilapia fish skin gelatin was investigated to determine the production process for the gelatin hydrolysis by Thermoase GL30 enzyme to obtain the highest quality of protein hydrolysate. Gelatin powder was hydrolyzed with 0.3% Thermoase GL30 enzyme at 60oC for 1 hour to collect the protein hydrolysate products with viscosity, recovery yield, and color were 16.8 mPa.s; 96.4% and L*= 93.1, respectively. The protein hydrolysate from tilapia fish skin had hydrophobic amino acid of 596 residue/1.000 residues and showed a correlation with the highest antioxidant activity (DPPH) 73.2%. Besides, FTIR spectra showed a close relationship between wavelength numbers in the amide I and amide III regions, especially the stability of the triple helix structure. The results showed that tilapia fish skin could be used to produce high quality hydrolyzed protein.
Tóm tắt
Nghiên cứu tách chiết protein thủy phân từ gelatin da cá rô phi được thực hiện nhằm xác định chế độ thủy phân gelatin bằng enzyme Thermoase GL30 để thu được protein thủy phân có chất lượng tốt. Bột gelatin được thủy phân bằng enzyme Thermoase GL30 nồng độ 0,3% ở 60°C trong 1 giờ, protein thủy phân thu được có độ nhớt, hiệu suất thu hồi và độ sáng lần lượt là 16,8 mPa.s; 96,4% và L*= 93,1. Protein thủy phân từ gelatin da cá rô phi có hàm lượng amino acid kỵ nước là 596 đơn vị/1.000 đơn vị tương ứng với hoạt tính chống oxy hóa (DPPH) 73,2%. Bên cạnh đó, phổ FTIR cho thấy mối quan hệ chặt chẽ giữa số bước sóng trong vùng amide I và vùng amide III đặc biệt là sự ổn định của cấu trúc xoắn bậc ba. Kết quả nghiên cứu cho thấy có thể tận dụng da cá rô phi để sản xuất protein thủy phân chất lượng cao.
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