Ahmmed, MirjaCarne, ATian, HBekhit, AE-DA2024-07-272022-11-082022-12-302022-11-032590-15756N5RW (isidoc)36387300 (pubmed)https://hdl.handle.net/10182/17370The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at various pH, temperature and time using casein and hoki roe. Total lipid extraction and lipidomic analysis was carried out following proteolysis of hoki roe homogenate. The degree of hydrolysis and SDS-PAGE revealed that the hydrolytic capability of Alcalase was better than HT and FPII. The total extracted lipid yield was better following hydrolysis with Alcalase (19.29 %), compared to HT (18.29 %) and FPII (18.33 %). However, the total phospholipid (PL) and n-3 fatty acid yields were better from HT hydrolysed hoki roe homogenate (PL = 30.7 μmol/g; n-3 = 10.5 %), compared to Alcalase (PL = 22 μmol/g; n-3 = 5.95 %). Overall, this study indicates that HT protease preparation hydrolysis of fish roe homogenate can both enhance lipid extraction and retain lipid quality.11 pagesElectronic-eCollectionen© 2022 The Author(s). Published by Elsevier Ltd.31P NMRAlcalasedegree of hydrolysisFP-IIHTomega-3 fatty acidsphospholipidproteasesJournal Article10.1016/j.fochx.2022.1004992590-1575ANZSRC::340407 Proteins and peptidesANZSRC::320504 Medical biochemistry - lipidsANZSRC::309999 Other agricultural, veterinary and food sciences not elsewhere classifiedANZSRC::310701 BacteriologyANZSRC::300903 Veterinary bacteriologyANZSRC::300504 Fish physiology and geneticsANZSRC::3006 Food scienceshttps://creativecommons.org/licenses/by/4.0/Attribution