The Indian Journal of Nutrition and Dietetics

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Selective Extraction of Surface-Active and Antioxidant Hydrolysates from Yellowfin Tuna Red Meat Protein using Papain by Response Surface Methodology


Affiliations
1 ICAR-Central Institute of Fisheries Technology, Kochi - 682 029, India
2 ICAR-Central Institute of Fisheries Technology, Kochi, India
3 Mumbai Research Centre, ICAR-CIFT, Vashi, Navi Mumbai - 400 703, India
     

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The present study was focused on the selective extraction of surface-active and antioxidant hydrolysates from yellowfin tuna (Thunnus albacares) red meat based on separate hydrolytic conditions using papain. The effect of key processing variables viz., enzyme-substrate ratio (0.25-1.5 %) and hydrolysis time (30-240 min) under optimized temperature and pH, on the protein recovery, surface-active and antioxidative properties, was determined using Response Surface Methodology (RSM) with a central composite design. Single and combined effects of the variables on the responses were studied by formulating 13 experimental runs. The coefficient of determination (R2) ranged between 0.73 – 0.99 indicating the suitability of the fitted regression models. The optimum hydrolytic conditions to get hydrolysates having superior surface-active properties were enzyme-substrate ratio (E/S) of 0.41 % and 30 minutes hydrolysis time with a desirability of 0.611. Similarly, the optimum conditions to exhibit the highest antioxidative properties with a desirability of 0.932 were: 1.28 % E/S and 240 minutes hydrolysis time.

Keywords

Yellowfin Tuna, Fish Protein Hydrolysate, Surface-Active Properties, Antioxidative Properties, Response Surface Methodology.
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  • Selective Extraction of Surface-Active and Antioxidant Hydrolysates from Yellowfin Tuna Red Meat Protein using Papain by Response Surface Methodology

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Authors

Parvathy Unnikrishnan
ICAR-Central Institute of Fisheries Technology, Kochi - 682 029, India
Binsi Puthenveetil Kizhakkethil
ICAR-Central Institute of Fisheries Technology, Kochi, India
Jeyakumari Annamalai
Mumbai Research Centre, ICAR-CIFT, Vashi, Navi Mumbai - 400 703, India
Joshy Chalil George
ICAR-Central Institute of Fisheries Technology, Kochi, India
Aliyamveetil Abubacker Zynudheen
ICAR-Central Institute of Fisheries Technology, Kochi, India
George Ninan
ICAR-Central Institute of Fisheries Technology, Kochi, India
Chandragiri Nagarajarao Ravishankar
ICAR-Central Institute of Fisheries Technology, Kochi, India

Abstract


The present study was focused on the selective extraction of surface-active and antioxidant hydrolysates from yellowfin tuna (Thunnus albacares) red meat based on separate hydrolytic conditions using papain. The effect of key processing variables viz., enzyme-substrate ratio (0.25-1.5 %) and hydrolysis time (30-240 min) under optimized temperature and pH, on the protein recovery, surface-active and antioxidative properties, was determined using Response Surface Methodology (RSM) with a central composite design. Single and combined effects of the variables on the responses were studied by formulating 13 experimental runs. The coefficient of determination (R2) ranged between 0.73 – 0.99 indicating the suitability of the fitted regression models. The optimum hydrolytic conditions to get hydrolysates having superior surface-active properties were enzyme-substrate ratio (E/S) of 0.41 % and 30 minutes hydrolysis time with a desirability of 0.611. Similarly, the optimum conditions to exhibit the highest antioxidative properties with a desirability of 0.932 were: 1.28 % E/S and 240 minutes hydrolysis time.

Keywords


Yellowfin Tuna, Fish Protein Hydrolysate, Surface-Active Properties, Antioxidative Properties, Response Surface Methodology.

References





DOI: https://doi.org/10.21048/%2Fijnd.2019.56.1.22125