In:
Tạp chí Khoa học và Công nghệ biển, Publishing House for Science and Technology, Vietnam Academy of Science and Technology (Publications), Vol. 19, No. 4A ( 2019-11-08), p. 123-130
Abstract:
The chemical composition of flavourzyme hydrolysis product from Kappaphycus alvarezii by-products was analyzed. The results showed that the protein hydrolysate powder had high content of proteins (21.66%) and low content of lipids (0.22%). Hydrolyzed products contained about 15 free amino acids with relatively high content of some amino acids such as aspartic acid (1,879 mg/100 g), glutamic acid (1,813 mg/100 g), glycine (1,121 mg/100 g), tyrosine (1,203 mg/100 g) ) and serine (3,165 mg/100 g). In addition, main volatile flavor compounds such as acetophenone; nonanal; indole; 2.4-di-tert-butylphenol; heptadecane; 6.10.14- trimethylpentadecan-2-one have also been discovered. As a result, the by-products of K. alvarezii take a potential role in the food industry.
Type of Medium:
Online Resource
ISSN:
1859-3097
DOI:
10.15625/1859-3097/19/4A/14593
Language:
Unknown
Publisher:
Publishing House for Science and Technology, Vietnam Academy of Science and Technology (Publications)
Publication Date:
2019
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