CIVILICA We Respect the Science
(ناشر تخصصی کنفرانسهای کشور / شماره مجوز انتشارات از وزارت فرهنگ و ارشاد اسلامی: ۸۹۷۱)

گواهی نمایه سازی مقاله The effect of enzymatic hydrolysis on amino acids composition of Persian sturgeon (Acipenser persicus) viscera protein hydrolysate

عنوان مقاله: The effect of enzymatic hydrolysis on amino acids composition of Persian sturgeon (Acipenser persicus) viscera protein hydrolysate
شناسه (COI) مقاله: NCFOODI18_068
منتشر شده در هجدهمین کنگره ملی علوم و صنایع غذایی در سال ۱۳۸۷
مشخصات نویسندگان مقاله:

M. R. Ovissipour - Department of Natural Resources and Marine Sciences, Tarbiat Modares University, Iran
A. M. Abedian - Department of Natural Resources and Marine Sciences, Tarbiat Modares University, Iran
A. Motamedzadegan - Department of Food Science, Agricultural Sciences and Natural Resources University of Sari, Iran
B. Rasco - Department of Food Science and Human Nutrition, Washington State University, USA

خلاصه مقاله:
Protein hydrolysate was prepared from visceral waste proteins of Persian sturgeon (Acipenser persicus), an Iranian major sturgeon. Hydrolysis was performed at 55 ° C, 205 min, pH 8.5 by 0.1 AU/g protein E/S Alcalase 2.4L. Protein content forhydrolysate was 65.82%, and lipid content was 0.18%. The highest degree of hydrolysis was observed in conditions of 55°C after 205 min. (46.13%) (P<0.05). The results showed that the amino acid profiles of the Persian sturgeon viscerahydrolysates were generally higher in essential amino acid profiles compared with the suggested pattern of requirement by FAO/WHO for adult humans and could fulfill this requirement

کلمات کلیدی:
Enzymatic hydrolysis, Sturgeon Protein hydrolysate, amino acid profile, degree of hydrolysis

صفحه اختصاصی مقاله و دریافت فایل کامل: http://www.civilica.com/Paper-NCFOODI18-NCFOODI18_068.html