Yelid of protein recovery and degree of hydrolysis associated protein hydrolysates from Bighead Carp (Aristichthys nobilis) by using enzymes

The present study compared the properties of Bighead carp (Aristichthys nobilis) visceral, viscera use of commercial enzymes (Alcalase, Papain, and Protamex), recovery protein and degree of hydrolysis in the various temperatures and times of hydrolysis process. According to results, increase in time and temperature in hydrolysis process, led to increase in both recovery protein and degree of hydrolysis. Maximum of these parameters were observed at 55°C and 60min. minimum of parameters were observed at 35°C and 15min. In addition, among enzymes being investigated, Alcalase had high rate of recovery protein and degree of hydrolysis in equal temperature and times different from others enzymes (Papain and Protamex). Maximum mean of recovery protein for Alcalase was %51.38±2.39 in 55°C and 60 min of hydrolysis process. Also, maximum degree of hydrolysis for Alcalaqse was more than 20% at 55°C and 60 min of hydrolysis process. In conclusion, use of Alcalase enzyme induces product protein hydrolysates from Bighead Carp (Aristichthys nobilis) viscera that have suitable quality than others enzymes (Papain, and Protamex).