Abstract—In this study, two hydrolysis methods, acid hydrolysis and enzymatic hydrolysis, were proposed to produce fish protein hydrolysates (FPH) from 72% of protein in dry basis of low-valued marine fish. Both methods showed an ability to hydrolyse fish protein to FPH. Acid hydrolysis was performed by 4, 6 and 8M of HCl in high pressure (15 psi) at 121˚C for 90 minutes. Results showed 30-35% degree of hydrolysis (DH) and only 0.1 - 0.4 % of high molecular weight protein left after the reaction. For enzymatic hydrolysis, papain was used to digest the substrate with concentrations of 2, 4 and 6% (w/w) duration of the reaction were 5 10 and 15 hours at 40˚C. Results revealed that DH were increased significantly as the time increased while enzyme concentration has no significant effect on DH in the range of 20 - 24 % and high molecular weight protein in the FPH were 0.18 - 0.33 %. Thus acid hydrolysis is a suitable and economically beneficial method to produce FPH as a protein additive in animal feed industry.

Index Terms—acid hydrolysis, enzymatic hydrolysis, fish protein hydrolysates, papain

Cite: Nicharee Wisuthiphaet, Sasithorn Kongruang, and Chalinee Chamcheun, "Production of Fish Protein Hydrolysates by Acid and Enzymatic Hydrolysis," Journal of Medical and Bioengineering, Vol. 4, No. 6, pp. 466-470, December 2015. Doi: 10.12720/jomb.4.6.466-470