Bighead Carp: Effect of Drying Methods, Protein Hydrolysis Using Enzymes and Technical Methods and Study Fraction of Protein Peptides

Kamal- Alahmad^{1, 2}, Wenshui Xia^1, , Jiang Qixing¹ and Mohammed Abdalla¹

¹State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

²Department of Food Science and Technology, Faculty of Agriculture, University of Alfurat, Deir Ezzor, Syria

Cite this paper:
Kamal- Alahmad, Wenshui Xia, Jiang Qixing and Mohammed Abdalla. Bighead Carp: Effect of Drying Methods, Protein Hydrolysis Using Enzymes and Technical Methods and Study Fraction of Protein Peptides. Journal of Food and Nutrition Research. 2020; 8(11):646-657. doi: 10.12691/jfnr-8-11-5

Abstract

In last few years, there has been an increased effort to develop some advanced technologies of protein hydrolysis and fractionation in protein aquatic products. Using different protein enzymes with different extraction methods can lead to improve the yield of protein hydrolysis. In this review we studied the effect of different drying methods on chemical composition of bighead carp. Ficin enzyme was studied as proteolytic enzyme of fig latex. Whereas the properties of papain and bromelin have been quite thoroughly studied, relatively little is known about the properties of ficin. Also used different methods of extraction to show the effect of extraction on protein hydrolysis, this study highlights many of protein and peptides fractionation, such as electrophoresis and high-performance liquid chromatography (HPLC), which have experienced significant development over the past few years.

Keywords:
drying bighead carp enzyme proteolytic hydrolysis extraction fractionation

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