Data for thesis titled: The impact of processing conditions on enzymatic protein hydrolysis performance from sardine (Sardina pilchardus) by-products using Alcalase 2.4L, and the influence on final spray dried hydrolysate powder properties

The data answer the objectives that focused on:

determining the substrate-specific optimum hydrolysis temperature and pH for the particular enzyme-substrate (Alcalase-sardine by-product) combination,

investigating the effect of mixing speed, solids concentration and enzyme dosage on dry solids yield and protein recovery during enzymatic hydrolysis of sardine processing by-products,

evaluating the influence of solids concentration on emulsion formation during enzymatic hydrolysis,

determining the effect of solids concentration and emulsion formation on molecular weight distribution of protein hydrolysates,

investigating the effect of mixing speed and solids concentration on the viscosity and mixing regime of material during enzymatic hydrolysis,

establishing the role played by processing conditions (degree of hydrolysis (DH), maltodextrin addition and inlet air temperature) on powder recovery during spray drying, and

investigating the role of DH, maltodextrin concentration and spray drying temperature on handling and storage properties of spray dried protein hydrolysates.

This data also appears in journal papers with the following titles:

Chiodza, K. & Goosen, N.J. 2023a. Evaluation of handling and storage stability of spray dried protein hydrolysates from sardine (Sardina pilchardus) processing by-products: Effect of enzymatic hydrolysis time, spray drying temperature and maltodextrin concentration. Food and Bioproducts Processing. (June, 30). DOI: https://doi.org/10.1016/j.fbp.2023.06.009.

Chiodza, K. & Goosen, N.J. 2023b. Influence of mixing speed, solids concentration and enzyme dosage on dry solids yield and protein recovery during enzymatic hydrolysis of sardine (Sardina pilchardus) processing by-products using Alcalase 2.4L: a multivariable optimisation approach. Biomass Conversion and Biorefinery. 1:1–23. DOI: https://doi.org/10.1007/s13399-023-03829-2. 

Chiodza, K. & Goosen, N.J. 2023c. Emulsion formation during enzymatic protein hydrolysis and its effect on protein recovery and molecular weight distribution of protein hydrolysates from sardine (Sardina pilchardus) by-products. Biomass Conversion and Biorefinery. 1:1–12. DOI: https://doi.org/10.1007/s13399-023-04438-9.