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Developing the Technology and Evaluating the Biological Value of the Peptone from Secondary Products of Processing of Fish Raw Material of the Arctic Region

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Document pages: 14 pages

Abstract: The results of microbiological and toxicological tests have proved the safety of the bone-muscular cod waste (BMW). Waste (humerus with meat cuts) from cod cutting on fillets contains 18,95 of a full-grade animal protein and insignificant amount of fat (0.15 ). Thus, the possibility of using them as a protein raw material for producing peptones has been proved. The technology of obtaining peptone from the secondary fish raw material - bone-muscular waste from the cutting of cod fish - has been developed and optimized. Using the cryoextrusion method in the technology of peptone production at the stage of grinding waste is proposed. Using of the enzyme (protosubtilin G3X) in hydrolysis is substantiated; proteolytic activity is established, it is 560,77 μmol TYR g, the optimal temperature of enzymatic hydrolysis of BMW is (45±1) ˚С. Using the theory of experiment planning and computer modeling, a series of works was carried out to optimize the stage of enzymatic hydrolysis of fish wastes. Nearly optimal hydrolysis parameters were found: enzyme concentration of 1,33 to total waste weight, duration of hydrolysis process of 3 hours. The chemical and biochemical quality characteristics of the enzymatic peptone obtained by the optimized technology have been researched. It was found that the mass fraction of protein in the product is of 92,27 , water is of 4,7 , sodium chloride is of 2,6 , fat is of 0,3 . The amino acid composition has been determined with the method of highperformance liquid chromatography. It made it possible to calculate the biological value of peptone. Tryptophan has been established to be the only limiting amino acid in the peptone protein (score is 70 ); which characterizes the peptone as a sufficiently balanced protein product, which can be recommended for use in food as a complete protein additives to food.

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