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.

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

“…According to amino acid analyses, 18 amino acids were detected in the adductor muscle. Among these amino acids, asparagine (Asn) and glutamine (GLN) can be digested into aspartic acid (Asp) and glutamic acid (Glu), respectively, with the high heat and low pH conditions in the pre-treatment of the amino acid analysis (Varlık et al, 2004;Çankırılıgil et al, 2020). Thus, they were evaluated as Asp+Asn and Glu+Gln to get more acquired results.…”