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American Journal of Food Technology

Year: 2007 | Volume: 2 | Issue: 5 | Page No.: 406-413
Research Article

Desalting Fish Skin Protein Hydrolysates Using Macroporous Adsorption Resin

Joseph Wasswa
School of Food Science and Technology, Southern Yangtze University, 1800 Li Hu Road, Wuxi 214122, China
Jian Tang
School of Food Science and Technology, Southern Yangtze University, 1800 Li Hu Road, Wuxi 214122, China
Xiao-Hong Gu
Testing and Analysis Center, Southern Yangtze University, Wuxi, China
Macroporous Adsorption Resin (MAR) DA 201-C was used to desalt different Fish Skin Protein Hydrolysates (FSPHs). The FSPHs were obtained by hydrolysis of fish skin using Alcalase in a batch reactor a 60°C and pH 8.25. The ash was removed by adsorbing FSPHs onto MAR. Desorption was achieved by washing with alcohol at different concentrations. Ash content of the FSPHs was reduced from 4.69-5.57 to 1.07-2.48% range. The protein content was enriched from 89.07-90.82 to 94.89-96.38% range. MAR has good hydrolysate recoveries. The use of MAR showed promising results in decolourization and fishy flavour reduction. Nile tilapia and Nile perch skin protein hydrolysates were moderately bitter compared to Grass carp skin protein hydrolysates. The bitter taste in FSPHs was reduced to slightly detectable levels by our sensor panel. The hydrolysates had relatively low molecular weight. The process of applying MAR to desalt and debitter FSPHs is feasible.
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