optimization of enzymatic hydrolysis of Yellowfin tuna (Thunnus albacores) by using method RSM

The viscera of yellowfin tuna (Thunnus albacores) protein hydrolysis was produced using enzymes Flavourzim. Hydrolytic conditions (time, temperature, enzyme to substrate ratio) using response surface methodology (Response Surface Method; RSM) and central composite design (Central Composite Design was optimization). Through these methods, the effects of three factors, temperature, time and amount of enzyme (independent variable) on the degree Hydrolysis as response surface can be studied. The optimized conditions were the ratio of enzyme to substrate of 11/1 Anson units per gram of protein, time 105 min, temperature 93/44 ° C, which brought about the temperature Hydrolysis to 37/23 %. Based on this study which showed that Hydrolysis proteins contain high amounts of protein (45/67 %), it can be concluded that the model predictions are in good condition and protein hydrolysates can be used in fish diets and as additives in the food industry.