FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 198-203.doi: 10.7506/spkx1002-6630-201321041

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Optimized Preparation and Characterization of Peptides from Enzymatic Hydrolysis of Codfish Skin

LI Qian,WANG Mao-jian,ZHANG Jian,WANG Gong-ming,WANG Ying,HOU Zhi-gang,ZHAO Yun-ping,SUN Xiao-fei   

  1. 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 200000, China;
    2. Shandong Province Marine Fisheries Research Institute, Yantai 264006, China
  • Received:2013-07-01 Revised:2013-10-12 Online:2013-11-15 Published:2013-10-28

Abstract:

Optimal procedures for enzymatic hydrolysis of codfish skin with papain, protamex and flavourzyme separately were
studied for improved degree of hydrolysis and peptides with different physiochemical properties. Hydrolysates were fractionated
by ultrafiltration membranes of different molecular weight cut-off (MWCO) and analyzed by thin layer chromatography (TLC).
Results showed that papain hydrolysis had the best efficiency with a degree of hydrolysis up to 22.66%, while protamex and flavourzyme
provided lower hydrolysis efficiency. A number of peptides with molecular weights below 5000 u were obtained in the
hydrolysates prepared with protamex and flavourzyme. Furthermore, the three hydrolysates had different physiochemical properties
in TLC analysis.

Key words: codfish skin, response surface analysis, ultrafiltration, thin layer chromatography

CLC Number: