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
     ,IN
  • Binsi Puthenveetil Kizhakkethil
     ,IN
  • Jeyakumari Annamalai
     ,IN
  • Joshy Chalil George
     ,IN
  • Aliyamveetil Abubacker Zynudheen
     ,IN
  • George Ninan
     ,IN
  • Chandragiri Nagarajarao Ravishankar
     ,IN

DOI:

https://doi.org/10.21048//ijnd.2019.56.1.22125

Keywords:

Yellowfin tuna, fish protein hydrolysate, surface-active properties, antioxidative properties, response surface methodology
Seafood processing

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., enzymesubstrate 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.

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Published

2019-01-22

How to Cite

Unnikrishnan, P., Kizhakkethil, B. P., Annamalai, J., George, J. C., Zynudheen, A. A., Ninan, G., & Ravishankar, C. N. (2019). Selective Extraction of Surface-active and Antioxidant Hydrolysates from Yellowfin Tuna Red Meat Protein using Papain by Response Surface Methodology. The Indian Journal of Nutrition and Dietetics, 56(1), 10–25. https://doi.org/10.21048//ijnd.2019.56.1.22125

Issue

Volume 56, Issue 1, January - March 2019

Section

Original Articles

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Europe PMC
Received 2018-08-30
Accepted 2018-10-31
Published 2019-01-22

 

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