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

Teşekkür

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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Ayrıntılar

Birincil Dil

İngilizce

Konular

Kimya Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Ekrem Cem Çankırılıgil
0000-0001-5898-4469
Türkiye

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

Esen Alp Erbay
0000-0001-5486-7425
Türkiye

Yayımlanma Tarihi

15 Haziran 2020

Gönderilme Tarihi

23 Haziran 2019

Kabul Tarihi

20 Kasım 2019

Yayımlandığı Sayı

Yıl 2020 Cilt: 37 Sayı: 2

DOI

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

IZ

https://izlik.org/JA32ZF96RX

Kaynak Göster

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

Teşekkür

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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

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