Production of Fish Protein Hydrolizate Using Enzymatic Hydrolysis from Fish Processing Wastes

Year 2021, Volume: 31 Issue: 2, 502 - 513, 30.06.2021

Koray Korkmaz , Bahar Tokur , Yılmaz Uçar

https://doi.org/10.29133/yyutbd.831067

Cited By: 2

Abstract

Fish waste can be transformed into nutritionally valuable, functional and easily digestible protein products with high economic value. Studies on the transformation of usable food and bioactive compounds from fish processing wastes and commercial production were focused. Fish protein hydrolyzates (FPH) are used as functional food, animal feed, organic fertilizer and pet food as commercial products, as well as in the field of medicine and pharmacology as they show antihypertensive, antithrombotic, anticancer, immunomodulatory and antioxidant activities with the nutraceutical properties they contain. It shows that the nutritional properties of fish hydrolyzates are more balanced and superior than other protein hydrolyzates. Two different methods, chemical and enzymatic, are used to produce protein hydrolyzate. Recently; It has made the production of hydrolyzate by enzymatic method more attractive as it uses lower temperature, pressure and a pH range of 5-8. The most effective indicator of hydrolysis was used as HD (%). According to the findings obtained from the studies conducted, it has been determined that higher cleaved peptide bonds for protein recovery cause HD (%) to increase. It has been reported that proteins with smaller molecular weights have greater solubility in water, thus increasing the protein recovery of the hydrolyzate and making its functional properties more useful. It is seen that the different values obtained in the studies may vary according to the fish species, waste process, enzyme type, hydrolysis method (temperature, time and enzyme ratio). In this study, the production of fish protein hydrolyzate from fish processing wastes by using enzymatic hydrolysis method was compiled

Keywords

Fish waste, Protein hydrolysate, Enzymatic hydrolysis.

Enzimatik Hidroliz Yöntemi Kullanılarak Balık İşleme Atıklarından Balık Protein Hidrolizatı Üretimi

Abstract

Balık atıkları besinsel açıdan değerli, fonksiyonel özelliklere sahip ve kolay sindirilebilir, ekonomik değeri yüksek proteinli ürünlere dönüştürülebilirler. Balık işleme atıklarından kullanılabilir gıda ve biyoaktif bileşiklerin dönüşümü ile ilgili çalışmalara ve ticari üretime ağırlık verilmiştir. 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. Hidrolizatlarının besleyici özelliklerinin, diğer protein hidrolizatlarından daha dengeli ve üstün olduğunu göstermektedir. Protein hidrolizatı üretmek için kimyasal ve enzimatik olmak üzere iki farklı yöntem kullanılmaktadır. Son zamanlarda; daha düşük sıcaklık, basınç ve 5-8 arası bir pH aralığı kullanıldığı için enzimatik yöntemle hidrolizat üretimini daha cazip hale getirmiştir. Hidrolizasyonun en etkili göstergesi hidroliz derecesi (HD(%)) olarak kullanılmıştır. Yapılan çalışmalardan elde edilen bulgulara göre, protein geri kazanımı için parçalanmış peptit bağlarının daha yüksek olması, HD(%)’ nin yükselmesine neden olmaktadır. Küçük molekül ağırlığına sahip proteinlerin suda daha fazla çözünürlüğü, hidrolizatın protein geri kazanımını artırarak, fonksiyonel özelliklerini daha kullanılabilir hale getirmektedir. Araştırmalarda elde edilen farklı değerlerin balık türlerine, atık kompozisyonuna, enzim türüne, hidroliz yöntemine (sıcaklık, süre ve enzim oranı) göre değişebileceği görülmektedir. Bu araştırmada balık işleme atıklarından enzimatik hidroliz yöntemi kullanılarak balık protein hidrolizatı üretimi konusu derlenmiştir.

Keywords

Balık atığı, enzimatik hidroliz, protein hidrolizat

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