Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis

Fish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5M...

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Main Author:	Herpandi, Herpandi
Format:	Thesis
Language:	English
Published:	2014
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/48036/1/HERPANDI24.pdf
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id	my-usm-ep.48036
record_format	uketd_dc
spelling	my-usm-ep.480362020-12-30T03:56:52Z Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis 2014-02 Herpandi, Herpandi T1-995 Technology(General) Fish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5MG, Flavourzymes® 500 MG, Protamex® and Alcalase® 2.4L FG were chosen determine their ability to hydrolysis skipjack tuna dark flesh. Alcalase® 2.4L FG and Protamex® were found to give higher degree of hydrolysis and low content of free tryptophan in the FPH, compared to Neutrase® 1.5MG and Flavourzymes® 500 MG. 2014-02 Thesis http://eprints.usm.my/48036/ http://eprints.usm.my/48036/1/HERPANDI24.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Indusri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Herpandi, Herpandi Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
description	Fish protein hydrolysate (FPH) is one of the emerging alternatives of the utilization of fish by-product, with a potential application in food industry. However, the application is still limited due to the occurrence of intense bitterness. Four commercially available enzymes including Neutrase® 1.5MG, Flavourzymes® 500 MG, Protamex® and Alcalase® 2.4L FG were chosen determine their ability to hydrolysis skipjack tuna dark flesh. Alcalase® 2.4L FG and Protamex® were found to give higher degree of hydrolysis and low content of free tryptophan in the FPH, compared to Neutrase® 1.5MG and Flavourzymes® 500 MG.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Herpandi, Herpandi
author_facet	Herpandi, Herpandi
author_sort	Herpandi, Herpandi
title	Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_short	Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_full	Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_fullStr	Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_full_unstemmed	Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis
title_sort	physicochemical properties and protein digestibility of tuna by-products obtained through enzymatic hydrolysis
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Indusri
publishDate	2014
url	http://eprints.usm.my/48036/1/HERPANDI24.pdf
_version_	1747821870044938240

Physicochemical Properties And Protein Digestibility Of Tuna By-Products Obtained Through Enzymatic Hydrolysis

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