Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

Ekrem Cem Çankırılıgil; Nermin Berik; Esen Alp Erbay

doi:10.12714/egejfas.37.2.01

TR EN

Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

Abstract

In this research, with the aim of maximizing amino acid content by different hydrolization procedures of fish meat were carried out and analysed with high performance liquid chromatography (HPLC) equipped with diode array detector (DAD). Response surface methodology (RSM) was used to determine factors that used in the experiments. The RSM suggested 16 different hydrolization trials between the ranges of normality as 3 N - 8 N, temperature as 90°C-110°C and duration as 12-24 hours were run. In the following, hydrolysed samples were analysed with HPLC-DAD and obtained data were evaluated with Box-Behnken method in RSM. Our results show that, the most effective experiment was found as hydrolysing by 3.79 N at 110°C in 24 hours for total amino acid content as well as maximized essential amino acids with 0.981 desirability. For sensitive ones, hydrolysing in 3.42 N at 106.8°C in 12.02 hours was found as most effective with maximized Asn, Gln and Trp with 0.849 desirability.

Keywords

Amino acid,Box-Behnken,seafood,pre-treatment,response surface methodology,hydrolization

Thanks

All authors have contributed equally to the article. The data used in this research were obtained from a project which name is “A Research on Possibilities of Using Some Phytobiotic Containing Diets in Black Sea Trout (Salmo trutta labrax PALLAS, 1814) nutrition” supported by General Directorate of Agricultural Research and Policies (TAGEM), Ministry of Agriculture and Forestry, Republic of Turkey. Also authors would like to thank Oytun Ortaylı for technical assistance on Agilent Infinity II HPLC system.

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Details

Primary Language

English

Subjects

Chemical Engineering

Journal Section

Research Article

Authors

Ekrem Cem Çankırılıgil
0000-0001-5898-4469
Türkiye

Nermin Berik ^*
0000-0003-3015-8688
Türkiye

Esen Alp Erbay
0000-0001-5486-7425
Türkiye

Publication Date

June 15, 2020

Submission Date

June 23, 2019

Acceptance Date

November 20, 2019

Published in Issue

Year 2020 Volume: 37 Number: 2

DOI

https://doi.org/10.12714/egejfas.37.2.01

IZ

https://izlik.org/JA32ZF96RX

Cite

RIS / Bibtex

APA

Çankırılıgil, E. C., Berik, N., & Alp Erbay, E. (2020). Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM). Ege Journal of Fisheries and Aquatic Sciences, 37(2), 113-123. https://doi.org/10.12714/egejfas.37.2.01

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Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

Balık etinde HPLC-DAD ile yapılan amino asit analizi hidrolizasyon prosedürünün Yanıt Yüzey Metodu (RSM) ile optimizasyonu

Öz

Anahtar Kelimeler

Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

Abstract

Keywords

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Chemical composition of the Black Sea trout (Salmo labrax Pallas, 1814): A comparative study

Antalya Körfezi’nden Toplanan Akdeniz Deniz Tarağı (Pecten jacobaeus)’nın Mevsimsel Ham Besin Bileşimi, Amino Asit ve İz Metal İçerikleri

Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait as salad and soup by determining the seasonal nutritional content

Biochar caged zirconium ferrite nanocomposites for the adsorptive removal of Reactive Blue 19 dye in a batch and column reactors and conditions optimizaton

Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics

Chemical Composition of Two Grey Mullet Species (Chelon auratus, Mugil cephalus): A Comparative Study on Wild and Aquaculture-Adapted Species

Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate