A Study on Optimization of Fish Protein Hydrolysate Preparation by Enzymatic Hydrolysis from Tilapia Fish Waste Mince

Fish industry is a major economic source for a number of countries worldwide. The fish processing industry produces more than 60% as waste, which include head, skin, trimmings, fins, frames, viscera and roes. So, the aim of the present study is to convert fish processing wastes from tilapia into protein hydrolysate using papain enzyme. Fish Protein Hydrolysates (FPH) were prepared by using Tilapia Waste Mince (TWM) by optimizing hydrolysis parameters such as enzyme to substrate ratio (E/S at 0.5, 1.0, 1.5 and 2%), temperature (27, 30, 50 and 70°C), pH (4.0, 6.5, 7.0 and 9.0) and time of hydrolysis (30, 60, 90 and 120 minutes) by standardization. The optimum conditions for hydrolysis of tilapia processing wastes were found at the E/S ratio of 1%, 50°C temperature at pH 6.5 for 60 minutes time of hydrolysis. Protein content, yield and functional properties of FPH at different enzyme substrate ratio were also evaluated. At 1% E/S ratio, the protein content was found to be 82.15±0.02% with 14.23±0.03% degree of hydrolysis and yield of 7.64±0.02%. The foaming capacity, foaming stability, emulsifying capacity and emulsifying stability were found to be lower at 1% E/S ratio and the values were 47.17±0.58, 9.17±0.58, 48.24±0.02 and 30.02±0.01 and higher at 0.5% E/S ratio and the values were 52.18±0.02, 13.03±0.01, 53.11±0.07 and 36.07±0.01 respectively.