International Journal of Mechanical Engineering and Technology (IJMET)
Volume 10, Issue 04, April 2019, pp. 271-284. Article ID: IJMET_10_04_027
Available online at http://www.iaeme.com/ijmet/issues.asp?JType=IJMET&VType=10&IType=4
ISSN Print: 0976-6340 and ISSN Online: 0976-6359
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DEVELOPING THE TECHNOLOGY AND
EVALUATING THE BIOLOGICAL VALUE OF
THE PEPTONE FROM SECONDARY
PRODUCTS OF PROCESSING OF FISH RAW
MATERIAL OF THE ARCTIC REGION
Ludmila Kazimirovna Kuranova, Vlasimir Aleksandrovich Grokhovsky, Yulia
Viacheslavovna Zhivlyantseva and Vasily Igorevich Volchenko
Department of Food Production Technology
Institute of Natural Science and Technology
Federal State Educational Institution of Higher Education "Murmansk State Technical
University"
Murmansk, Russian Federation
ABSTRACT
The results of microbiological and toxicological tests have proved the safety of the
bone-muscular cod waste (BMW). Waste (humerus with meat cuts) from cod cutting on
fillets contains 18,95 % of a full-grade animal protein and insignificant amount of fat
(0.15 %). Thus, the possibility of using them as a protein raw material for producing
peptones has been proved. The technology of obtaining peptone from the secondary fish
raw material - bone-muscular waste from the cutting of cod fish - has been developed
and optimized. Using the cryoextrusion method in the technology of peptone production
at the stage of grinding waste is proposed. Using of the enzyme (protosubtilin G3X) in
hydrolysis is substantiated; proteolytic activity is established, it is 560,77 μmol TYR / g,
the optimal temperature of enzymatic hydrolysis of BMW is (45±1) ˚С.
Using the theory of experiment planning and computer modeling, a series of works
was carried out to optimize the stage of enzymatic hydrolysis of fish wastes. Nearly
optimal hydrolysis parameters were found: enzyme concentration of 1,33 % to total
waste weight, duration of hydrolysis process of 3 hours. The chemical and biochemical
quality characteristics of the enzymatic peptone obtained by the optimized technology
have been researched. It was found that the mass fraction of protein in the product is of
92,27 %, water is of 4,7 %, sodium chloride is of 2,6 %, fat is of 0,3 %. The amino acid
composition has been determined with the method of high-performance liquid
chromatography. It made it possible to calculate the biological value of peptone.
Tryptophan has been established to be the only limiting amino acid in the peptone
protein (score is 70 %); which characterizes the peptone as a sufficiently balanced
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Ludmila Kazimirovna Kuranova, Vlasimir Aleksandrovich Grokhovsky, Yulia Viacheslavovna
Zhivlyantseva and Vasily Igorevich Volchenko
protein product, which can be recommended for use in food as a complete protein
additives to food.
Keywords: Bone-muscular cod waste, Protosubtilin, Enzymatic peptone, Amino acid
composition, Triptophan, Balanced protein product.
Cite this Article Ludmila Kazimirovna Kuranova, Vlasimir Aleksandrovich
Grokhovsky, Yulia Viacheslavovna Zhivlyantseva and Vasily Igorevich Volchenko,
Developing the Technology and Evaluating the Biological Value of the Peptone From
Secondary Products of Processing of Fish Raw Material of the Arctic Region,
International Journal of Mechanical Engineering and Technology, 10(4), 2019, pp. 271284.
http://www.iaeme.com/IJMET/issues.asp?JType=IJMET&VType=10&IType=4
1. INTRODUCTION
The problem of providing the population of Russia with the foodstuffs with the increased
nutrition and biological value, balanced іn micronutrients and containing biologically active
substances positively influencing functions of organs and tissues of the person, is faced now by
national economy of Russia and it is acute and very urgent [1, 2].
The need for protein is an evolutionary dominant in human nutrition, which is due to the
need to provide the optimal physiological level of essential amino acids. The quality of the
protein – its biological value – is determined by the presence in it of a complete set of essential
amino acids in a certain ratio. Essential amino acids are represented by amino acids with carbon
branch chain – leucine, isoleucine and valine, aromatic – phenylalanine, tryptophan and
aliphatic – threonine, lysine and methionine. Since the body synthesizes cysteine and tyrosine
from methionine and phenylalanine, respectively, then the presence in food in sufficient
quantities of these two amino acids reduces the need for essential precursors. Partially
nonessential amino acids include arginine and histidine, as they are synthesized rather slowly
in the body. A young and growing organism is particularly in need of histidine. The absence of
at least one essential amino acid in food causes a negative nitrogen balance, disruption of the
central nervous system, growth stop and severe clinical consequences such as vitamin
deficiency. Lack of one essential amino acid leads to incomplete assimilation of others [3].
There is a need to develop new technologies for the development of non-traditional nutrition
for the fishing industry — protein products - peptones, which can be successfully used as a
protein component of foodstuff, feed of farm animals, birds, and aquaculture facilities,
nutritional and diagnostic microbiological environments, pharmaceutical and cosmetic products
[4, 5]. Peptons are large protein fragments that are formed during hydrolysis. It is a proteincontaining product, the amount of "total" protein in which is not less than 85 %, and "true"
protein – not less than 75 %, i. e. protein isolate [3]. The creation of new types of products
based on peptones will partly solve not only the problem of environmental pollution, but also
the problem of protein deficiency.
It is known that enzymatic hydrolysis of fish proteins forms a mixture of free amino acids,
di -, tri-and oligopeptides, the number of polar groups and the solubility of peptone increases,
and therefore changes the functional characteristics of proteins, improving their functional
properties and biological value. This is important if the peptone is used as a food ingredient [6].
The pace of modern life dictate their own conditions and, unfortunately, people do not
always manage to eat the right, balanced food, observe the regime, take sports. In nature, there
are only a few equivalent sources of high-grade protein of the highest biological value: milk,
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Developing the Technology and Evaluating the Biological Value of the Peptone From Secondary
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egg, meat, fish and soy. The finiteness of natural resources leads to the fact that the increase in
the volume of animal protein produced lags behind the growing needs of the population.
Today, the volume of fish catch in Russia in absolute terms is 4.2 million tons. However,
up to 28 % of the catch (or more than 1 million tons) is not used for food purposes. Due to the
development of new industrial projects in the Arctic Region, a significant increase in traffic
volume along the Northern Sea Route can be currently observed. To protect the environment
against polluting emissions from shipping, now, requirements to the quality of marine fuel are
being updated and tightened, new environmental regulations worked out. The strictest
regulations are applied to some air pollutant Emission Control Areas (ECA). In Europe, ECA
include Baltic Sea and Northern Sea areas, in the Northern America – Pacific and Atlantic coast
areas [7]. One of the most significant examples of intensive anthropogenic load on the natural
landscape is the metallurgical complex “Severonikel” (Murmansk Region). The metallurgical
complex is located on the Kola Peninsula in close proximity to the administrative border of the
Russian Federation with Finland [31]. Deposition of heavy metals with the atmospheric
precipitation in the form of acid rain is the main way of their ingress from atmospheric air into
soil and surface water bodies [8].
In this regard, of particular importance and relevance there are the studies aimed at the
development of safe food protein products from hydrobionts, involving in the processing of
secondary products formed in the processes of traditional processing of hydrobionts, in
particular, bone-muscular waste from cutting cod fish species on fillets. Atlantic cod (Gadus
morhua) is a traditional object of fishing in the Arctic region. The chemical composition of cod
is well studied. The average protein content in the muscle tissue of cod varies within 16–18%
[9, 10]. The component composition of tissues is characterized by low fat content (less than 1
%). Waste from cutting into fillets include: skin cover and scales, fins, rib bones, vertebral bone,
head, entrails and tail. Fish waste is an important reserve of food raw materials, which is often
underestimated [11, 12]. Currently, in the literature there are works devoted to the study of their
chemical and biochemical composition [4, 13, 14]. However, in-depth study of the properties
and possibilities of deep processing of bone-muscular waste from cutting of traditional raw
materials was practically not carried out.
This implies the purpose of this work, which is associated with the study of bone-muscular
waste from cutting cod for its subsequent use in the creation of innovative technologies for
processing hydrobionts — development of peptone technology, optimization of process
parameters, the study of the quality of the fish peptone, the study of its biological value and
directions of use.
The possibility of using peptones obtained from secondary fish raw materials will allow to
preserve valuable protein products in the food ration, reduce the volume of non-recyclable
waste and expand the range of products from hydrobionts used for food, feed and medical
purposes.
2. OBJECTS, MATERIALS AND METHODS OF RESEARCH
The objects of research were: bone-muscular cod waste (BMW); obtained by cutting fish into
a carcass by separating the head with the nape (cod caught by the Public Joint-Stock Company
"Murmansky Trailing Fleet" in the fishing areas of the Barents sea, was frozen and delivered to
the port of Murmansk, where it was stored for 1 month at a temperature not higher than minus
18°C); protosubtilin G3X – industrial enzyme preparation – a product of bacteria strain Bacillus
subtilis; pepton (PBMW), obtained in the process of enzymatic hydrolysis of BMW according
to the technology developed by the authors [15].
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Ludmila Kazimirovna Kuranova, Vlasimir Aleksandrovich Grokhovsky, Yulia Viacheslavovna
Zhivlyantseva and Vasily Igorevich Volchenko
Chemical reagents, amino acid standards for chromatography and standard samples for
atomic absorption spectroscopy were purchased from Sigma Aldrich (Germany) for chemical
analysis [30].
Chemical and biochemical methods accepted in scientific researches are used in the work.
The mass fraction of water, lipids, protein, amine nitrogen, minerals of raw materials was
determined by standardized methods. The protein content was determined by the Kjeldahl
method using equipment consisting of two elements: BLOCK–DIGEST–12 for sample
mineralization and automatic distillation unit PRO–NITRO A (J.P. Selekta, Spain). The fat
content was determined by the Soxhlet method using the Selecta DET/GRAS extractor (Spain).
Amino acid composition of the peptone was determined by hydrolysis of the sample with
hydrochloric acid or alkali upon heating [16], subsequent modification of the resulting amino
acids with phenylisothiocyanate, separation of phenylthiocarbamyl amino acid derivatives on a
column with reversed phase followed by registration with SPD-20AV spectrophotometric
detector on liquid chromatograph LC-20 Prominence of Shimadzu (Japan) [32].
The content of lead, cadmium, arsenic, mercury was determined by atomic absorption
spectrometry [17] on the atomic absorption spectrometer Shimadzu AA-6300 (Japan).
Proteolytic activity of the enzyme preparation was determined by the method based on
spectrophotometric determination of dissolved amino acids and peptides formed during
enzymatic hydrolysis of casein [18].
The degree of hydrolysis was determined by calculation as the ratio of the mass fraction of
amine nitrogen to the mass fraction of total nitrogen in the hydrolyzate [19].
Amino acid score (AAS) [19, 21] was calculated by the formula:
AAS=
𝑚1
𝑚2
∙ 100 , %
(1)
where:
m1 – content of essential amino acid in 1 g of peptone protein, mg/g of protein,
m2 – content of essential amino acid in 1 g of reference protein, mg/g of reference protein.
When microbiological control of the samples we tested (according to standard
microbiological techniques) for the mesophyll aerobic and optional-anaerobic microorganisms
microorganisms (QMAFAnM), the presence of coliform bacteria (coliforms) of the genus
Staphylococcus aureus, the presence of pathogenic organisms, including of the genus
Salmonella, Listeria monocytogenes, yeast and mold fungi.
In determining the optimal parameters of enzymatic hydrolysis, a second-order rotatable
composite plan was used for two factors [22]. Mathematical data processing was performed
using DataFit version 9.1
2.1. Statistical analysis
The experiments were repeated three times, and the data obtained were subjected to singlefactor analysis of variance (ANOVA) using Origin Pro 8.0. Differences between averages were
considered significant at p  0,05.
3. RESEARCH RESULTS AND DISCUSSION
Currently, there are many technologies for obtaining peptones. As a raw material, any natural
proteins full of amino acid composition are used, the sources of which are blood and its
components; tissues of animals and plants; waste of dairy and food industries; food and lowvalue food products obtained in the processing of various species of animals, birds, etc. [23].
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At the same time, there is another promising source that can be used for the production of
peptones – bone-muscular waste generated during the cutting of cod fish species in the sea.
According to the existing standards of fishing waste should be frozen and delivered to the shore
for disposal, but due to the closure of plants for the production of fish meal, the issue of its
processing has not yet been resolved.
The authors conducted a comprehensive study of the quality of waste obtained from cutting
cod. Analysis of the chemical composition found that the protein content in the waste is 20.2 %
(due to a significant number of cuts of meat), fat content - 0.31 %.
The content of toxic elements in the bone-muscular cod waste was: lead - less than 0.05
mg/kg, cadmium - less than 0.005 mg/kg, arsenic - less than 0.05 mg/kg, mercury - 0.028
mg/kg, copper - 0.83 mg / kg.
Microbiological studies have established the absence of dangerous microorganisms for the
human body: coliform bacteria, Staphylococcus aureus, pathogenic Salmonella and Listeria.
The results of chemical and microbiological tests indicate the safety of bone-muscular cod
waste, and thus confirm the possibility of using them as additional raw materials in the
production of food. Taking into account the results of their own research and literature data, the
authors developed a technology for the production of peptones from bone-muscular cod waste
by enzymatic hydrolysis.
The basic technological scheme of production of peptone from bone-muscular waste is
reduced to the following operations: thawing of bone-muscular waste, crushing, fermentation,
purification from the bone residue and non-hydrolyzed protein by acidification and alkalization
with gradual filtration, drying.
One of the stages of the technological process is the production of ground minced mass. To
this end, traditionally the raw material is subjected to defrosting and grinding. This is quite
time-consuming and lengthy process, during which there is a decrease in protein content due to
the loss of cellular juice. To reduce energy and labor costs, the method of grinding raw materials
by cryoextrusion on the layout of the plunger with a die, 50 mm in diameter, cooled to the
temperature of the raw material was used. The method of cryoextrusion is a crushing of frozen
raw materials by punching through a cooled die hole, and cutting the fibers of the muscle tissue
of the raw materials by the ice crystals [24]. The use of cryo-grinding eliminates the defrosting
of raw materials, which avoids the loss of raw materials and preserve its properties.
Studying the manufacturing process of enzymatic peptone, it is impossible to take into
account all the conditions affecting the fermentation process. Important factors affecting the
hydrolysis process are the temperature and duration of the process, as well as the quality and
quantity of the enzyme administered.
For protein hydrolysis as an enzyme preparation, various enzymes can be used. So Zubtsov
V. A and others [25] carried out pepsin and trypsin hydrolysis of animal products. Gastric
mucosa and pancreas were used as the enzyme source. Sultanov and others [26] conducted
pepsin hydrolysis, as raw materials they uses fish (sprat, pollock, salmon) or feeding meal. E.
Dimova and others [27] carried out the hydrolysis of the skin and blood of a calf by using
alkaline proteases of bacterial origin (Bacillus subtilis strain DY). Antipova L. V. and others
[28] conducted hydrolysis of secondary products of cutting pond fish using the enzyme
protosubtilin G3X and collagenase. Novikov V. Yu. and others [29] hydrolyzed the tissue of
Atlantic cod using an enzyme preparation derived from the hepatopancreas of the Alaska king
crab Paralithodes camtschatica.
Due to the absence of its own proteolytic complex in the raw materials in the technology
the enzyme protosubtilin was used – the product of bacteria activity of Bacillus subtilis strain.
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Zhivlyantseva and Vasily Igorevich Volchenko
It contains a complex of enzymes (neutral and alkaline proteinases, alpha-amylase, betaglucanase, xylanase and cellulase), table salt, chemically precipitated chalk, corn flour. The
choice of enzyme is also due to its low cost, compared to other enzymes (trypsin, pancreatin
and others). The authors established the proteolytic activity of used for hydrolysis the enzyme
preparation protosubtilin G3X – 560.77 µmol TYR/g.
At the first stage of work the influence of temperature parameters on the intensity of the
fermentation process is investigated. It was found that when the temperature rises to a certain
level, the rate of hydrolysis increases, but then due to the thermal denaturation of the enzyme
molecule, the activity of the latter decreases, which leads to a decrease in the speed of the
process. It is experimentally established (Fig. 1) that the optimum temperature for enzymatic
hydrolysis of BMW is (45±1)˚C.
Figure 1. Dependence of the degree of hydrolysis on the temperature of the reaction environment.
At the next stage of work, using the theory of experiment planning and computer modeling,
a series of studies to optimize the stage of enzymatic hydrolysis of fish waste was carried out:
it was specified the optimum amount of enzyme and fermentation duration at a constant
temperature of 45˚С. Factors of optimization were: the concentration of the enzyme
preparation– Х1 (% to the weight of raw materials) and the duration of the hydrolysis process
– Х2 (hour). The value of the achieved hydrolysis degree – Y1 (%) was used as a response
function (optimization parameter). Rotatable compositional plan for two factors provides for 9
experiments [22]. Limits and intervals of factors changes (Х1, Х2) are given in table 1.
Table 1. The results of data processing
Ser. No.
1
2
3
4
5
6
7
8
9
Х1, %
0.6
0.6
1.5
1.5
1.05
1.69
0.41
1.05
1.05
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Х2, time
2
5
2
5
3.5
3.5
3.5
1.38
5.62
276
У, %
23.50
23.90
26.5
27.0
27.50
27.6
22.8
24.3
27.6
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In accordance with the plan of the experiment, 9 variants of peptone samples were made
according to the developed technological scheme. Mathematical processing of data obtained
was performed using DataFit version 9.1
As a result of processing the following equation of regression of influence dependence of
Х1 and Х2 factors on the generalized parameter of optimization is received:
Y = a*x1+b*x12+c*x2+d*x22+e*x23 ,
(2)
where the regression coefficients: а = 17,08; b = -6,42; с = 14,14; d = -3,80; e = 0.32
Fisher's criterion for this equation is 80.84, which means that with a given confidence
probability (0.00044), the regression equation reliably describes the change in the optimization
parameter from the influencing factors Х1 and Х2. The graphical interpretation of the regression
equation is shown in figure 2.
Figure 2. Graphical interpretation of the regression equation for determining the optimal parameters
of the hydrolysis process
To find the optimal values of the factors X1 and X2, which determine the optimal parameters
of the hydrolysis process, the methods of mathematical processing (differentiation) were used.
The values of these optimal factors are as follows:
X1 (enzyme preparation concentration) - 1.33 % to the weight of raw material;
X2 (duration of hydrolysis) - 3 hours.
Thus, the parameters of enzymatic hydrolysis close to optimal were found.
Taking into account the carried-out researches the technological scheme of pepton reception
from bone-muscular waste of fish is developed (Fig.3).
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Zhivlyantseva and Vasily Igorevich Volchenko
bone-muscular waste
cryogrinding
adding water and enzyme preparation
fermentation
acidification to a pH of (4.5±0.1)
separation of the dense part by centrifugation
alkalinization to pH (8.1±0.1)
separation of the dense portion of the filtration
sublimation drying
packaging
Figure 3 Technological scheme of peptone production from bone-muscular waste.
Frozen bone-muscular waste is crushed by cryoextrusion method and sent to hydrolysis.
Hydrolysis is carried out in an aqueous medium (the ratio of minced meat and water is 1:1) with
the help of an enzyme preparation protosubtilin of G3X brand with continuous stirring and at
temperature of (45±1)˚С. After the hydrolysis is completed, the hydrolyzate is clarified in the
acidic zone. To this end, the value of the hydrogen index is adjusted to the pH value (4.5±0.1)
by concentrated hydrochloric acid and the mixture is heated to a temperature of 100˚С to
inactivate the enzyme, and then it is sent to the separation of the dense part by centrifugation.
The hydrolysate clarified in the acidic zone is directed to alkalinization with a concentrated
solution of caustic soda to pH (8.1±0.1), heated to a temperature of 100˚С, after holding at this
temperature for 15 minutes with stirring, directed to filtration. The liquid hydrolyzate is
collected in a storage collector and transferred to freeze-drying. The dry product is collected in
a hermetically sealed container and transferred to the packaging.
The study of the quality of peptone obtained from bone-muscular cod waste (PBMW) on
the optimized technological scheme. Pepton is an amorphous, fine powder of light beige color,
odorless. The product is hygroscopic. Pepton has the ability to emulsify, foaming, when
dissolved in water gives opalescent solutions, which confirms the preservation of the product
properties of native protein. As a result of studies of the chemical composition, it was found
that the content of protein substances in the obtained peptone is 92.3 %, the mass fraction of
water is 4.7 %, the mass fraction of sodium chloride is 2.6 %, the mass fraction of fat is 0.3 %.
Studies of the amino acid composition of the product found that PBMW proteins are
characterized by a full set of protein amino acids, including essential ones (Fig. 4-6), Table. 2.
The total amount of amino acids is 94.7 %, which is almost the same as the amount of protein
substances in the product. Thus, all pepton protein can be considered as "true".
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Figure 4 Chromatogram characterizing the composition of amino acids in the obtained peptone
sample: aspartic acid, glutamic acid, hydroxyproline, serine, glycine, histidine, arginine, threonine,
alanine, proline, tyrosine, valine, isoleucine, leucine, phenylalanine, lysine
Figure 5 Chromatogram obtained by high-performance liquid chromatography, revealing tryptophan
in the fish peptone
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Zhivlyantseva and Vasily Igorevich Volchenko
Figure 6 Chromatogram obtained by HPLC, identifying in the composition of fish peptone sulphurcontaining amino acids: cysteine, methionine
Table 2 Amino acid composition and biological value of fish peptone proteins
Amino acid
Tryptophan*
Lysine*
Histidine*
Threonine*
Cysteine
Methionine*
Valine*
Isoleucine*
Leucine*
Tyrosine
Phenylalanine*
Arginine
Aspartic acid
Serine
Glutamic acid
Proline
Oxyproline
Glycine
Alanine
Sum of essential amino
acids
Content, mg/g
of protein
Reference values [21],
mg/g of protein
4.0
93.8
27.0
73.0
14.7
18.5
44.3
42.3
73.8
20.0
31.0
82.7
93.3
54.5
150.6
49.2
17.9
86.0
82.7
6.0
45.0
15.0
23.0
22.0
(methionine + cysteine)
39.0
30.0
59.0
38.0
(tyrosine + phenylalanine)
Amino-acid
score (AAS),
%
67
209
180
318
151
114
141
125
134
407.7
* )- essential amino acids
In the minimum amount of peptone proteins there are tryptophan (4.0 mg/g of protein), in
the maximum – hydroxyproline (150.6 mg/g of protein). The proteins of the studied peptone
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Products of Processing of Fish Raw Material of the Arctic Region
significantly contain such an essential amino acid as lysine, so the peptone can be recommended
as additive for the enrichment of lysine-defective protein products, in particular plant ones. One
gram of protein contains valine – 44.3 mg, isoleucine – 42.3 mg, leucine – 73.8 mg, lysine –
93.9 mg, methionine – 18.5 mg, tryptophan – 4.0 mg, threonine – 73.1 mg, phenylalanine –
31.0 mg, histidine – 93.3 mg .
The quality of proteins was evaluated by the balance of their amino acid composition in
comparison with the reference protein [21]. In peptone protein, the only limiting amino acid is
tryptophan, score of which is 67% (Fig. 7).
Figure 7 Content of essential amino acids in fish peptone and reference protein
Fish peptone is characterized by a high content of amino acids, balance on seven essential
amino acids and the presence of one limiting amino acid – tryptophan. The resulting protein
product in terms of protein content and its properties corresponds to the category of protein
isolates. Fish peptone can be recommended for food use as a protein supplement in food.
4. CONCLUSION
In the course of the work the following results are obtained:
 determined safety of bone-muscular cod waste;
 developed and optimized the basic technological scheme of production of peptone
(PBMW) from bone-muscular cod waste;
 the following values of the optimal factors of the hydrolysis process are established:
hydrolysis temperature - (45±1)˚С, duration - 3 hours, the concentration of the
enzyme preparation protosubtilin G3X with activity 560.77 mmol TYR/g -1.33 %
to the weight of raw materials;
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Ludmila Kazimirovna Kuranova, Vlasimir Aleksandrovich Grokhovsky, Yulia Viacheslavovna
Zhivlyantseva and Vasily Igorevich Volchenko


chemical and biochemical parameters of PBMW quality are investigated, its
biological value is defined;
PBMW can be recommended for use as a full-fledged protein component of food
products.
FUNDING STATEMENT
The work was supported by the Ministry of education and science of the Russian Federation,
project 15.11168.2017/8.9.
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