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8.2.1. Acid hydrolysis
Unit 8 - Fish Protein Hydrolysate
8.2.1. Acid hydrolysis
How it is being carried out?
Fish proteins are completely hydrolyzed with hydrochloric or in some cases Sulphuric acid at high temperature and often high pressure. The hydrolysates is then neutralized to pH 6.0 or 7.0 and concentrated to either a paste or further dried
Advantage
How it is being carried out?
Fish proteins are completely hydrolyzed with hydrochloric or in some cases Sulphuric acid at high temperature and often high pressure. The hydrolysates is then neutralized to pH 6.0 or 7.0 and concentrated to either a paste or further dried
Advantage
- More preferred than alkali hydrolysis
- Underutilized fish and secondary raw materials from fish is converted into fertilizer due to Low production cost and Extensive hydrolysis
- Total hydrolysis of fish protein is achieved in 18hrs at 118oC in 6N HCl
- Highly water soluble product
- Process is harsh and hard to control
- Neutralization results in high salt (NaCl) interferes the functionality and palatability.
- Destruct the tryptophan which is an essential amino acid
- Usually product exhibit poor functional properties such as emulsion and foaming properties
Last modified: Friday, 13 July 2012, 9:36 AM