Outline

1

Background2

Materials / methods

3

Results / discussion

4Conclusions

BackgroundWhy have we investigated the potential of innovativetechnologies to enhance the enzymatic hydrolysis of mackerel?

Pretreatment

ProteinEnzymeBackgroundWhy have we investigated the potential of innovativetechnologies to enhance the enzymatic hydrolysis of mackerel?

1. Increased cost/efficiency in Food Industry- Time (More quickly)- Money (Low cost)- Added Value (Human nutrition)

BackgroundWhy have we investigated the potential of innovativetechnologies to enhance the enzymatic hydrolysis of mackerel?
2. Enhanced products-Physiochemical property
Nutritional value
Reduce allergenicity
Less bitter-taste

Methods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis

Enzyme inactivation

Phase separation

Pressure (MPa)• 600 MPa, 15 min

700

40600

3530500

25400

20300

15200

10100

5001500

05001000Time (s)Fig1: Pressure-Temperature profile

Temperature (°C)

High Pressure Pretreatment

Pressure

Temperature
Tempreature

Methods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis

Enzyme inactivation

Phase separation

Pressure (MPa)• 13-14 °C, 18 min

7004060035305002540020300

1520010100

500150005001000

Time (s)Fig1: Pressure-Temperature profile

Temperature (°C )Control for HPP

Pressure

Tempreature
Temperature

Methods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis

Enzyme inactivation

Phase separation

Microwave
3 min＋10 min

・3000 W・60 °C, 10 min

15 min＋10 min
Fig2: Temperature profile

Methods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis• 200 g pretreated mackerel• 200 mL tap water

Enzyme inactivation

Phase separation• 2 g of enzyme

Methods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis

Enzyme inactivation

Enzyme “alcalase”→multi-enzyme commercial preparation

Phase separation

Orbital Shaker

Slurry(water＋pretreated mackerel)
At 200 rpm, 50 °C for 1 h

Methods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis

Enzyme inactivation

Water bath
Microwave

800 W, 4 min, 95 °C
95 °C , 15 min

Phase separation

Methods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis

Centrifugation

Enzyme inactivation

Separation

Separation
SolidOil phase
Water phase

・HPP test :5,000rpm / 10min / 4℃・MW test :7,000rpm / 15min / 4℃

Oil phase
Water phase

SolidMethods
Pretreatment(HPP & Microwave)

Enzymatic hydrolysis

Enzyme inactivation

Buchner funnel

Separation funnel

Oil phase

Separation

Water phase+ Small particles+ Oilfiltration

Water phaseResults / discussion
Table : The weight of each sections (g)Figure : MW, water phase / oil phase / Solid/ Cont Solid /Cont water phase / Cont oilphase

Result を書く

HPP

HPP cont

MWMW contSolid

159.65

82.11

96.98

99.18

WaterPhase

167.96215.68200.46205.73oil phase

20.26

11.91

12.43

31.15

Conclusions• What could be improved?
1) Microwave with shaking
2) Check the microwave(regular microwave: 800 W for 4 min to reach 95 °C,industrial microwave: 3000W for 15 min to reach 60 °C)
3) Optimization
4) More controlled system for hydrolysis

Conclusions
What did we learn from our team leader Este-San?
❖ How to work efficiently❖ To purse your interest❖ Wider possibilities for futureworldatlasbook.com

Conclusions

The most important part of working in lab is…

WASHING!!

AGHH toomanymackerels :’(Gracias porsu atención!!