Optimization of Enzymatic Hydrolysis of Mackerel (Rastrelliger sp.) Muscle Protein Hydrolysate Using Response Surface Methodology

Abstract Mackerel (Rastrelliger sp.) is a widely distributed epipelagic species in South East Asia. has high amount nutrient such as protein (20.83 %) and fat (1.03 %). The of low will allow it to be used material produce good hydrolysate. aim this study determine the optimal enzymatic hydrolysis conditions (time, temperature, pH) using Response Surface Methodology (RSM). Protein Hydrolysate (MPH) was prepared commercial Flavourzyme. Optimization MPH performed by employing Box Behnken Design method RSM. SN-TCA calculate degree (DH) which key parameter reaction. Optimum were obtained at pH 7, temperature 55°C 60 min process. Under these DH 17.7293 % with 4% enzyme substrate ratio. suggested model for process quadratic desirability factor 1. further assessed its amino acid composition High Performance Liquid Chromatography (HPLC). increases amounts namely L-Glutamic Acid (19.77%), L-Valin (14.20%), L-Aspartic (11.42%), Glycine (11.04%), L-Alanin L-Prolin (16.80%), L-Histidin (27.06%). that mackerel muscle can considered utilized fish materials.