enzymatic hydrolysis of yellowfin tuna (thunnus albacares) using neutrase by application of response surface methodology (rsm)

enzymatic hydrolysis of yellowfin tuna visceral protein with neutrase has been carried out by response surface methodology using factorial design. peptide chain length was estimated as the response surface to the hydrolysis conditions (enzyme activity, reaction temperature, and reaction time). the tuna visceral protein hydrolysate had relatively high protein (74.56%) and low lipid content (1.86%). r2 of 0.85for the mathematical model indicated that 85% of the variability within the range of values studied could be explained by the model. enzyme activity of au/kg protein, temperature of 50°c, and hydrolysis time of min were the optimal conditions of hydrolysis. the electrophoresis pattern of the yellow tuna hydrolysate showed no peptides size bigger than 10 kda. the chemical score of the hydrolysate indicated that it fulfils the nutritional requirements of children with age 10-12 except lysine and methionine. lysine and methionine were the first and the second limiting amino acids, respectively and in case of children with age 2-5 lysine was predominant amino acid in the hydrolysates. it could be concluded that by application of enzymatic hydrolysis of yellowfin tuna viscera protein, the properties of protein hydrolysate was improved.