Enzymatic hydrolysis of pangasius belly protein by-product using for Bacillus subtilis cultivation

Nguyen Cong Ha , Dang Minh Hien * , Vo Thi Nhu Lan , Huynh Thi Bich Tran and Nguyen Thi Cam Tu

* Corresponding author (dmhien@nomail.com)

Article Sidebar

Full Text: PDF

Received: 23 May 2018
Revised: 11 Jul 2018
Accepted: 03 Aug 2018
Published: 24 Aug 2018
DOI: 10.22144/ctu.jsi.2018.088
Views
176
Downloads
69
Crossref
Scopus
Google Scholar
Europe PMC
How to Cite
Nguyen, C. H., Dang, M. H., Vo, T. N. L., Huynh, T. B. T., & Nguyen, T. C. T. (2018). Enzymatic hydrolysis of pangasius belly protein by-product using for Bacillus subtilis cultivation. CTU Journal of Innovation and Sustainable Development , 54(Special issue on Agriculture), 1-7. https://doi.org/10.22144/ctu.jsi.2018.088
Issue
No. Special issue on Agriculture (2018)

Main Article Content

Abstract

Through the process of studying the Pangasius belly hydrolysate by neutrase enzyme, the belly Pangasius was defated; it showed a kinetic index Vmax = 1.283 μmol tyrosine per minute, Km = 0.377 g protein with reliability R2 = 0.997, enzyme/substrate ratio (E/S) (0.652 mg enzyme/0.975 g protein). Hydrolysis efficiency of tyrosine according to enzyme/substrate 42.69%, ortho-phthaldialdehyde efficiency of the enzyme/substrate was 52.51% at 240 minutes. Subsequently, the belly Pangasius protein hydrolysate was dry-sprayed at 180°C. After drying, the moisture and water activity of dried fish protein hydrolysates were 6.05% and 0.55, respectively. Both commercial peptone and protein hydrolysate from Pangasius belly were used as nitrogen components for Bacillus subtilis growth media at the time from 0 to 72 hours at 37oC and pH = 7, then the powder medium hydrolysed by enzyme neutrase was higher than the commercial peptone medium. In addition, the result from the activity of enzyme protease in the two media for at time of 4, 8, 12, 16, 20, 24 hours, at 37oC and pH = 7 showed that the activity of protease in hydrolysed protein medium from the belly Pangasius was similar to commercial peptone.
Keywords: Bacillus subtilis, by-products, neutrase, Pangasius belly, peptone, tyrosine

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

References

Annadurai, D., Sadeeshkumar, R., Vijayalaksmi, M., & Pirithiviraj, N., 2012. Studies on Growth of Marine Bacteria Using Marine Fish Waste Medium. International Journal of Pharmaceutical & Biological Archives, 3(4): 910–913.

AOAC, 2000. Official methods of analysis. ed. AOAC Arlington, VA, Washington DC.

Dufosse, L., De La Broise, D., Guerard, F., 1997. Fish protein hydrolysates as nitrogen sources for microbial growth and metabolite production. Recent Res. Devel. in Microbiology, 1: 365–381.

Kristinsson, H.G., and Rasco, B.A., 2000a. Fish protein hydrolysates: production, biochemical, and functional properties. Crit. Rev. Food Sci. Nutr. 40: 43–81.

Kristinsson, H. G., and Rasco, B. A., 2000b. Kinetics of the hydrolysis of atlantic salmon (salmo salar) muscle proteins by alkaline proteases and a visceral serine protease mixture. Process Biochem. 36: 131–139.

Madigan, John M. Martinko, David A. Stahl and David P. C., 2011. Brock Biology of microorganisms- 13th. Prentice Hall International, Inc.

Nguyen Thi My Hương, 2011. Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) By-Products Using Protamex Protease. Food Technol. Biotechnol, 9862(1): 48–55.

Nguyen Thi My Huong, 2012. Product protein hydrolysates from yellowfin tuna by-products using industrial protease. Nha Trang University, 2: 25–30.

Nguyen Cong Ha and Le Nguyen Doan Duy, 2011. Food Bioprocess. Can Tho University.

Nguyen Duc Luong, 2003. Biotechnology experiment - Volume 2: Microbiology experiment, Viet Nam National University Ho Chi Minh City.

Nielsen, P.M., Petersen, D and Dambmann, C., 2001. Improved Method for Determining Food Protein Degree of Hydrolysis. Journal of Food Science, 66(5): 642–646.

Ovissipour, M., Abedian, A., Motamedzadegan, A., Rasco, B., Safari, R., & Shahiri, H., 2009. The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera. Food Chemistry, 115(1): 238–242.

Pagán, J., Ibarz, A., Falguera, V., & Benítez, R., 2013. Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones. Journal of Food Engineering, 119: 655–659.

Rao, M.B., Tanksale, A.M., Ghatge, M.S., and Deshpande, V.V., 1998. Molecular and biotechnological aspects of microbial proteases. Microbiol. Mol. Biol. Rev. 62: 597–635.

Slizyte, R., Rustad, T., & Storro, I., 2005. Enzymatic hydrolysis of cod (Gadus morhua) by-products Optimization of yield and properties of lipid and protein fractions. Process Biochemistry, 40: 3680–3692.

Tarr, D.C., 1949. Bacteriological peptones from fish flesh. J. Fish. Res. Board. Canada, 7(9): 552–560.

Tran Thi Anh Tuyet, et al., 2010. Surveying culture conditions and cellulase enzyme extracting methods from cellulase from Bacillus subtilis bacteria. Reports of the 7th Conference of Student Science Research. Da Nang University.

Truong Thi Nhu Hieu, 2010. Comparation of tofu hydrolysis effect by the complex of enzyme of Bacillus subtilis sp. and Bacillus natto sp. Master thesis in microbiology. Ho Chi Minh City University of Pedagogy.

Yao, H. and Zhao, X.H., 2011. Limited Hydrolysis of Two Soybean Protein Products with Trypsin or Neutrase and the Impacts on their Solubility, Gelation and Fat Absorption Capacity. Biotechnology. 10(2): 190-196.