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| Kechaou, Emna; Durnay, Justine; Donnay-moreno, Claire; Jaouen, Pascal; Gouygou, Jean-paul; Berge, Jean-pascal; Ben Arnar, Raja. |
| Total lipid and phospholipid recovery as well as amino acid quality and composition from cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) were compared. Enzymatic hydrolyses were performed using the three proteases Protamex, Alcalase, and Flavourzyme by the pH-stat method (24 h, pH 8, 50 degrees C). Three fractions were generated: an insoluble sludge, a soluble aqueous phase, and an oily phase. For each fraction, lipids, phospholipids, and proteins were quantified. Quantitative and qualitative analyses of the raw material and hydrolysates were performed. The degree of hydrolysis (DH) for cuttlefish viscera was 3.2% using Protamex, 6.8% using Flavourzyme, and 7% using Alcalase. DH for sardine viscera was 1.9% (using Flavourzyme), 3.1% (using... |
| Tipo: Text |
Palavras-chave: Sardine; Viscera; Proteolysis; Marine lipids; Cuttlefish; By products. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/publication-6366.pdf |
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| Kechaou, Emna; Berge, Jean-pascal; Jaouen, Pascal; Ben Amar, Raja. |
| Protein hydrolysate was prepared from common cuttlefish Sepia officinalis by Pepsin. Hydrolysis conditions (time, temperature, and enzyme activity) were optimized by response surface methodology (RSM) using a factorial design. The regression coefficient was close to 0.999, observed during both experimental and validation runs, and indicated the validity of prediction model. An enzyme activity to substrate ratio (X1), 0.04 AU/g protein; time (X2), 85 minutes; and temperature (X3), 45 °C were found to be the optimum conditions for a higher degree of hydrolysis (21%) and nitrogen recovery (90%) using Pepsin. According to amino acid analysis results and chemical score, methionine and histidine are the limiting amino acids in the hydrolysates, in that order.... |
| Tipo: Text |
Palavras-chave: Cuttlefish protein hydrolysate (CPH); Amino acid; Enzyme; Sepia officinalis. |
| Ano: 2015 |
URL: http://archimer.ifremer.fr/doc/00182/29285/27715.pdf |
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