Document Type: Original Article
Department of Fisheries, Gorgan Agricultural Sciences and Natural Resources University, Iran; Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway
2Department of Chemistry, Islamic Azad University of Tonekabon, Tonekabon, Iran
Department of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Department of Food Science and Human Nutrition, Washington State University, Washington,USA
Shahid Rajaee Sturgeon Fish Farm, Sari, Iran
Fish protein hydrolysate (FPH) was produced from the viscera of beluga sturgeon (Huso huso). Using response surface methodology (RSM) and a factorial design to minimize enzyme use and to model the degree of hydrolysis (r2 = 0.94), the hydrolysis conditions (temperature, time and enzyme activity) were optimized. The optimum conditions were: 50°C, 120 min, protease (Alcalase® 2.4 L) activity on 34 AU/kg protein. The hydrolysates of beluga visceral protein have a relatively high protein (66.43%) and low lipid (1.34%) content. The chemical score of the hydrolysate indicated that the amino acid profile of beluga sturgeon hydrolysate fulfills human adult nutritional requirements, with phenylalanine being the first limiting and predominant amino acid in the hydrolysate.