Enzymatic extraction of high nutritional proteins and lipids fro salmon (Salmo dzlzr) heads
A new process for the extraction of lipids and proteins from salmon (Salmo salar) heads was performed by enzymatic treatment. In the first part of this work, proteolysis assisted with Alcalase® 2.4 L was performed. The use of Response Surface Methodology allowed optimization of temperature, enzyme /...
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| Other Authors: | , , , |
| Format: | Doctoral or Postdoctoral Thesis |
| Language: | French |
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HAL CCSD
2005
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| Subjects: | |
| Online Access: | https://hal.univ-lorraine.fr/tel-01752526 https://hal.univ-lorraine.fr/tel-01752526/document https://hal.univ-lorraine.fr/tel-01752526/file/2005_GBOGOURI_G_A.pdf |
| Summary: | A new process for the extraction of lipids and proteins from salmon (Salmo salar) heads was performed by enzymatic treatment. In the first part of this work, proteolysis assisted with Alcalase® 2.4 L was performed. The use of Response Surface Methodology allowed optimization of temperature, enzyme / substrate ratio and pH leading to various hydrolysates (10.8 % - 17.3 % degree of hydrolysis) and rotein recovery ranging from 47 % to 71 %. The functional properties of protein hydrolysates were improved. In the second part, the enzymatic extraction of oil yielded 19.6 % and was comparable to solvent extraction (21.5 %). The oil fractions resulting from the proteolysis were rich in polyunsaturated fatty acids and their individual fatty acid composition was similar to total lipids extracted by solvent method. Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) constituted predominant fatty acids among total n-3 polyunsaturated fatty acids. The sludge lipids contained most of phospholipids (up to 55 %) with high content of phosphatidylcholine (around 55 % of phospholipids). This process might be extended to any source of long chain polyunsaturated fatty acids, which are sensitive to drastic conditions Les composés lipidiques et protéiques des têtes de saumon (Salmo salar) ont été extraits par un procédé d'hydrolyse enzymatique. Dans la première partie de cette étude, l'extraction enzymatique des hydrolysats protéiques avec l'Alcalase® 2,4 L a été réalisée et l'optimisation du procédé par l'utilisation de la méthode des surfaces de réponse a permis de quantifier l'influence et les interactions des facteurs (pH, température, rapport enzyme / substrat). Par planification expérimentale, des hydrolysats protéiques avec des degrés d' hydrolyse variant de 10,8 % à 17,3 % et des rendements protéiques compris entre 47 % et 71 % ont été obtenus. Les propriétés fonctionnelles des hydrolysats protéiques ont été améliorées. Dans la deuxième partie, l'huile est extraite à un taux de 19,6 %, comparable à la méthode ... |
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