Fish products and Byproducts Technology

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

• 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 118^oC in 6N HCl
• Highly water soluble product

Disadvantage

• 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