Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

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dc.authoridALP ERBAY, Esen/0000-0001-5486-7425
dc.authoridCankiriligil, Ekrem Cem/0000-0001-5898-4469
dc.contributor.authorCankiriligil, Ekrem Cem
dc.contributor.authorBerik, Nermin
dc.contributor.authorErbay, Esen Alp
dc.date.accessioned2025-01-27T21:03:43Z
dc.date.available2025-01-27T21:03:43Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this research, with the aim of maximizing amino acid content by different hydrolyzation 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 hydrolyzation trials between the ranges of normality as 3 N - 8 N, temperature as 90 degrees C-110 degrees 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 degrees 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 degrees C in 12.02 hours was found as most effective with maximized Asn, Gln and Trp with 0.849 desirability.
dc.description.sponsorshipGeneral Directorate of Agricultural Research and Policies (TAGEM), Ministry of Agriculture and Forestry, Republic of Turkey
dc.description.sponsorshipAll 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 Ortayli for technical assistance on Agilent Infinity II HPLC system
dc.identifier.doi10.12714/egejfas.37.2.01
dc.identifier.endpage123
dc.identifier.issn1300-1590
dc.identifier.issn2148-3140
dc.identifier.issue2
dc.identifier.startpage113
dc.identifier.trdizinid446904
dc.identifier.urihttps://doi.org/10.12714/egejfas.37.2.01
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/446904
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27421
dc.identifier.volume37
dc.identifier.wosWOS:000605750600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherEge Univ, Fac Fisheries
dc.relation.ispartofSu Urunleri Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectAmino acid
dc.subjectBox-Behnken
dc.subjectseafood
dc.subjectpre-treatment
dc.subjectresponse surface methodology
dc.subjecthydrolyzation
dc.titleOptimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)
dc.typeArticle

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