سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۳

نویسنده(ها):

M. R. Ovissipour – Department of Natural Resources and Marine Sciences, Tarbiat Modares University, Iran
A. M. Abedian – Department of Natural Resources and Marine Sciences, Tarbiat Modares University, Iran
A. Motamedzadegan – Department of Food Science, Agricultural Sciences and Natural Resources University of Sari, Iran
B. Rasco – Department of Food Science and Human Nutrition, Washington State University, USA

چکیده:

Protein hydrolysate was prepared from visceral waste proteins of Persian sturgeon (Acipenser persicus), an Iranian major sturgeon. Hydrolysis was performed at 55 ° C, 205 min, pH 8.5 by 0.1 AU/g protein E/S Alcalase 2.4L. Protein content forhydrolysate was 65.82%, and lipid content was 0.18%. The highest degree of hydrolysis was observed in conditions of 55°C after 205 min. (46.13%) (P<0.05). The results showed that the amino acid profiles of the Persian sturgeon viscerahydrolysates were generally higher in essential amino acid profiles compared with the suggested pattern of requirement by FAO/WHO for adult humans and could fulfill this requirement