title: Protein-peptide nutritional material prepared from surimi wash-water using immobilized chymotrypsin-trypsin.
abstract: BACKGROUND
  In the production process of surimi, large quantities of wastewater are produced. Thus it would be interesting to develop an efficient protocol for the recovery of protein from hairtail surimi wash-water.
  
  
  RESULTS
  A technique involving the use of immobilized chymotrypsin-trypsin (I-CT) was developed, providing a practical method for the preparation of protein-peptide nutritional material (PPNM). Under optimized reaction conditions, the recovery rate of nitrogen of surimi wash-water was measured as 98.3 ± 2.9%. Nutritional evaluation of the protein-peptide fraction demonstrated that it contained all essential amino acids (EAA) for humans, accounting for 44.1% of the total amino acid (TAA) content, which was determined to be 78.2 g per 100 g dry matter. The essential amino acid index (EAAI) and biological value (BV) were 101.7 (>95) and 76.7 respectively. A wide range of volatile flavor compounds (>50), including aldehydes, ketones, alcohols, hydrocarbons and heterocyclic compounds, were identified in PPNM by gas chromatography/mass spectrometry (GC/MS) analysis.
  
  
  CONCLUSIONS
  An efficient and practical protocol for the recovery of protein from hairtail surimi wash-water has been developed. The PPNM prepared in this work could be used as a nutraceutical and as an ingredient of functional foods. © 2016 Society of Chemical Industry.
authors.affiliation: School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
authors.forename: Hao-Chen
authors.initials: HC
authors.lastname: Ding
authors.affiliation: School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.|Food and Drug Testing Institute of Zhoushan, Zhejiang, 316000, China.
authors.forename: Dong-Fang
authors.initials: DF
authors.lastname: Li
authors.affiliation: Department of Food, Faculty of Hotel Management, Shanghai Business School, Shanghai, 200235, China.
authors.forename: Xiao-Yi
authors.initials: XY
authors.lastname: Wei
authors.affiliation: Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA.
authors.forename: Yao-Wen
authors.initials: YW
authors.lastname: Huang
authors.affiliation: School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
authors.forename: Shuai
authors.initials: S
authors.lastname: Cui
authors.affiliation: School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
authors.forename: Hu-Jun
authors.initials: HJ
authors.lastname: Xie
authors.affiliation: School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
authors.forename: Tao
authors.initials: T
authors.lastname: Zhou
mesh_terms: D055162:Biocatalysis; D002918:Chymotrypsin / Q000737:chemistry*; D004800:Enzymes, Immobilized / Q000737:chemistry; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D010455:Peptides / Q000737:chemistry*; D014357:Trypsin / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000737:chemistry; D014866:Waste Products / Q000032:analysis; D062065:Wastewater / Q000737:chemistry*
chemical_list: D002918:Chymotrypsin; D004800:Enzymes, Immobilized; D029941:Fish Proteins; D010455:Peptides; D014357:Trypsin; D055549:Volatile Organic Compounds; D014866:Waste Products; D062065:Wastewater
keywords: immobilized chymotrypsin-trypsin; nutritional evaluation; protein-peptide nutritional material; surimi wash-water; volatile flavor compounds