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A comparison of the proximate compositions and amino acids profiles of protein hydrolysates produced from fishmeal effluents (stickwater), fishmeal and muscle of Anchovy sprat
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Mahdad Mahdabi1   , Mehdi Shamsaie Mehrgan1 , Houman Rajabi Islami1 |
| 1- Science and Research Branch, Islamic Azad University |
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Abstract: (1935 Views) |
| In this study, three protein hydrolysates were produced from muscle, fishmeal and fishmeal effluents (stickwater) of Anchovy Kilka fish (Clupeonella engrauliformis) using Alcalase (temperature=50ºC, pH=8.5, time=2 h) and their proximate compositions and amino acids profiles were analyzed. Based on the results, the highest protein content (81.97%) was in KMH and the lowest lipid (0.51%) and protein (70.31%) contents and the maximum ash (22.64%) were in SWH. The highest degree of hydrolysis was observed in SWH (17.23). KMH and FMH were rich in aspartic acid, glutamic acid and lysine while SWH was rich in glutamic acid, glycine and alanine. KMH had the highest content of hydrophobic and aromatic amino acids (p<0.05). SWH was the only treatment containing ornithine (1.44%). The results of amino acid profiles of hydrolysates and their calculated chemical scores showed that KMH and FMH were rich in the essential amino acids and met the nutritional needs to support optimal growth of human, common carp, rainbow trout, Nile tilapia and monodon shrimp. However, SWH could only meet the amino acid requirements of rainbow trout and the limiting amino acids for other species were methionine, threonine, arginine and isoleucine. Due to The high nutritional values and amino acid composition of KMH and FMH, they could be used as health promoting protein supplements. Also, the SWH composition showed that this effluent could be used for developing value-added products. |
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| Keywords: Protein hydrolysate, Anchovy Kilka, Stickwater, Amino acids, Alcalase, Chemical score |
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Full-Text [PDF 615 kb]
(921 Downloads)
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Type of Study: Applicable |
Subject:
بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2021/10/8 | Accepted: 2021/12/31 | Published: 2021/12/31
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