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

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

کلیدواژه ها:

Enzymatic hydrolysis ، Sturgeon Protein hydrolysate ، amino acid profile ، degree of hydrolysis