Protein-peptide nutritional material prepared from surimi wash-water using immobilized chymotrypsin-trypsin.

• Autores: Hao-Chen Ding, Dong-Fang Li, Xiao-Yi Wei, Yao-Wen Huang, Shuai Cui, Hu-Jun Xie, Tao Zhou
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 6, 2017, págs. 1746-1752
• Idioma: inglés
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• Resumen

  • Background: In the production process of surimi, large quantities of wastewater are produced. Thus it would be interesting to develop an efficient protocol for the recovery of protein from hairtail surimi wash-water.; Results: A technique involving the use of immobilized chymotrypsin-trypsin (I-CT) was developed, providing a practical method for the preparation of protein-peptide nutritional material (PPNM). Under optimized reaction conditions, the recovery rate of nitrogen of surimi wash-water was measured as 98.3 ± 2.9%. Nutritional evaluation of the protein-peptide fraction demonstrated that it contained all essential amino acids (EAA) for humans, accounting for 44.1% of the total amino acid (TAA) content, which was determined to be 78.2 g per 100 g dry matter. The essential amino acid index (EAAI) and biological value (BV) were 101.7 (>95) and 76.7 respectively. A wide range of volatile flavor compounds (>50), including aldehydes, ketones, alcohols, hydrocarbons and heterocyclic compounds, were identified in PPNM by gas chromatography/mass spectrometry (GC/MS) analysis.; Conclusion: An efficient and practical protocol for the recovery of protein from hairtail surimi wash-water has been developed. The PPNM prepared in this work could be used as a nutraceutical and as an ingredient of functional foods. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.