Nutritional Composition of Protein Hydrolyzate Produced from Fish Waste

Year 2021, , 27 - 39, 01.06.2021

Koray Korkmaz , Bahar Tokur

https://doi.org/10.52998/trjmms.907350

Abstract

Fish by-products are valuable resources with great potential for human consumption. Fish protein hydrolysates (FPH) are used as a functional food, animal feed, organic fertilizer, and pet food as commercial products, as well as in the medicine and pharmacology sector as they show antihypertensive, antithrombotic, anticancer, immunomodulatory, and antioxidant activities with the nutraceutical properties they contain. They can be an important source for obtaining high value-added products such as protein, amino acids, collagen, gelatin, and fat. It will contribute to the sustainability of aquaculture. The quality and functional properties of the product obtained by changing the waste, enzyme and production conditions used to differ. Proteases show the ability to produce low molecular weight peptides by a high rate of hydrolysis. The amino acid composition of fish protein hydrolysates is important due to its impact on nutritional value and functional properties. The protein quality of food and its capacity to meet the needs of organisms is determined by the essential amino acids that food has. Many researchers have reported that the amino acid content of fish protein hydrolysates varies according to the species of fish and the type of enzyme. In this article, the properties of fish protein hydrolysates obtained according to different fish waste composition, enzyme concentration, temperature, time, and ph conditions were investigated.

Keywords

Fish protein hydrolysate, amino acid, nutritional composition, sds-page

Balık atıklarından üretilen protein hidrolizatının besinsel kompozisyonu

Abstract

Balık yan ürünleri, insan tüketimi için büyük potansiyele sahip değerli kaynaklardır. Balık protein hidrolizatları (BPH) ticari ürün olarak fonksiyonel gıda, hayvansal yem, organik gübre ve evcil hayvan gıdası olarak kullanıldığı gibi BPH’ larının içerdikleri nutrasötik özellikteki biyoaktif peptitler ile antihipertensif, antitrombotik, antikanser, immunomodulatör ve antioksidan aktivitesi gösterdikleri için tıp ve farmakolji alanında da değerlendirilmektedir. Protein, amino asit, kollajen, jelatin ve yağ gibi katma değeri yüksek ürünler elde etmek için önemli bir kaynak olabilirler. Su ürünleri yetiştiriciliğinin sürdürülebilirliğine katkı sağlayacaktır. Kullanılan atık, enzim ve üretim şartlarının değişmesiyle elde edilen ürünün kalite ve fonksiyonel özellikleri farklılık göstermektedir. Proteazlar yüksek oranda hidroliz ile düşük molekül ağırlıklı peptit üretme kabiliyeti göstermektedir. Balık protein hidrolizatlarının amino asit bileşimi, besin değeri ve fonksiyonel özelliklere olan etkisinden dolayı önemlidir. Bir gıdanın protein kalitesini ve organizmaların ihtiyaçlarını karşılama kapasitesini o gıdanın sahip olduğu esansiyel amino asitler belirler. Birçok araştırıcı balık protein hidrolizatlarının amino asit içeriklerinin, balıkların türüne ve enzim çeşidine göre değişiklik sergilediğini bildirmişlerdir. Bu makalede farklı balık atık kompozisyonları, enzim konsantrasyonu, sıcaklık, zaman ve ph şartlarına göre elde edilen balık protein hidrolizatlarının özellikleri derlenmiştir.

Keywords

Balık protein hidrolizatı, amino asit, besinsel kompozisyon, sds-page

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