Types and preparation method of Fish protein hydrolysate. find out the types of fish protein hydrolysate and know the method and its uses.

1. Fish Protein Hydrolysate
Krishna Paudel
B.Sc. Fisheries
Agriculture and Forestry University
Rampur, Chitwan
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2. Contents
• Introduction
• Methods of hydrolysis
• Enzymatic hydrolysis of protein
• Fish protein hydrolysate production
• Products
• Comparison of chemical and biological hydrolysis
• Precaution during hydrolysis
• The Potential Applications of Fish Protein Hydrolysates
• Conclusion
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3. Introduction
Protein hydrolysate:
A protein hydrolysate refers to a protein that
has been partially digested or "hydrolyzed."
Don't worry, it's not as if someone began
chewing your protein and spat it back out.
This process involves adding proteolytic
enzymes, which break down protein, or
heating a protein with acid. Both mimic the
digestion process and result in intact proteins
breaking down into single amino acids and
small amino-acid peptide strands.
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4. In this reaction one hydrogen ion added to
the amino group involved in the
broken peptide bond and hydroxyl ions
added to the carboxylic group.
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Proteins must be broken down into
amino acids and peptides by hydrolysis,
utilizing any of a number of methods,
in order to provide nutrients in forms
that cells may easily utilize.
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5. Method of hydrolysis
Hydrolysis of the starting material is accomplished by
utilizing one of the following methods:
1. Acid hydrolysis
2. Alkali hydrolysis
3. Enzymatic hydrolysis
4. Autolysis
5. Microbial hydrolysis
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6. Hydrolysis
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1.With Acid and Alkali
Protein + HCl + 12‐48 hours --------- aminoacid
H2SO4
NaOH
BaOH
2. With Enzym
Protein + Pepsin + 30‐60 min.------------ polypeptid
Tripsin
Papein
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7. Enzymatic hydrolysis of protein
• Rapid and reproducible method
• Separate peptide fractions, bones and oils from
complex matrices with commercial proteases
• Avoid the extremes of chemical and physical
treatments .
• Minimize undesirable reactions which could
destroy valuable components in proteins
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8. Cont..
• The fish‐raw material: muscle or by‐products
• The fish‐raw material is divided into a soluble and
insoluble peptide fraction following an enzymatic
hydrolysis.
• The majority of the hydrolysate liquid is captured
within the fish protein hydrolysate fraction, while
less is retained in the insoluble peptide fraction.
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9. Cont..
• The B‐vitamins, many of the minerals and trace
elements, and some of the amino acids are hydrophilic
compounds that possibly might be enriched in the fish
protein hydrolysate fraction.
• Also, species to species variation with regard to
nutrient content might be present.
• So, it might be valuable to evaluate the two fractions
obtained from the enzymatic hydrolysis of raw
materials from different species.
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10. Enzymes
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Inactivation of Enzymes
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11. Fish Protein Hydrolysate Production
Fish Mince
Fish Mince + water (1:1)
Heating(50-60 C)
Adding of Enzyme
Waiting 30-45 min
Upper Heating (85-95 C)
Inactivation of Enzyme
Centrifuge
Fish Protein Hydrolysate
Freeze-Drying
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13. Products
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14. Comparison of chemical and biological
hydrolysis
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15. Precaution during hydrolysis
Protein and demineralized water are combined to form a thick suspension of
protein material in large-capacity digestion vessels, which are stirred
continuously throughout the hydrolysis process. The protein suspension is
then adjusted to the optimal pH for the specific enzyme chosen for the
hydrolysis. Enzyme is added when the pH and temperature are optimal. The
amount of enzyme necessary, time for digestion, and control of pH and
temperature are dependent on the desired degree of hydrolysis.
Depending on the level of hydrolysis, we are able to obtain mildly hydrolysed,
partially hydrolysed or extensively hydrolysed proteins.
This determines to a large extent the nutritional and technological features of
protein hydrolysates.
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16. The Potential Applications of Fish Protein
Hydrolysates
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• Improved functional properties of protein:
– Solubility
– Gelation
– Water holding ability
– Emulsifying
– Foaming
• Improved nutritional value
• Enteral diet formulations
• Elderly formulations
• Sports nutrition
• Controlling food allergies, hyper allergic infants
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17. The Potential Applications of Fish Protein
Hydrolysates cont..
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• Bioactive peptides in pharmaceutical application for especially
blood pressure reduction
• Conversion of secondary fish processing products into high quality
manure
• Value addition to low value fishes
• Concentrated protein supplement
• Peptone ingredient in microbial growth media in biotechnological
applications
• Aquaculture uses, animal feed and fertilizer.
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18. Conclusion
• Hydrolyzed fish proteins are destined to have a widespread
application and their production will allow the utilization of
vast amounts of fish protein currently being wasted or
underutilized.
• Research on fish or fishery by‐products demonstrated that
they constitute a source of promising health benefits
molecules.
• The protein hydrolyzed can be add the other fish product to
improve nutritional quality and extend the shelf life of
product.
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