INFLUENCE OF SUBSTRATE AND ENZYME CONCENTRATIONS ON THE HYDROLYSIS DEGREE AND PROTEIN CONTENT OF CORVINA (Micropogonias furnieri) ENZYMATIC HYDROLYSATES

Authors

  • GRACIELA SALETE CENTENARO Universidade Federal do Rio Grande
  • MYRIAM SALAS MELLADO Universidade Federal do Rio Grande

DOI:

https://doi.org/10.5380/cep.v26i1.11793

Keywords:

CORVINA, HIDROLISADOS ENZIMÁTICOS, GRAU DE HIDRÓLISE, CONTEÚDO PROTÉICO, MSR.

Abstract

The aim of this work was to evaluate how the hydrolysis degree (HD) and protein content of hydrolysates of croaker might be influenced by enzyme and substrate concentrations of reaction utilizing Response Surface Methodology (RSM). The enzymatic hydolysates of fish were obtained in the following conditions: the substrate was croacker muscle, the enzyme was AlcalaseÒ 2.4L, pH value 8,0 and reaction temperature of 50ºC. After 60 minutes the enzyme was inactivated by heating the hydrolysates at 85ºC for 15 minutes. Then the hydrolysates were dried, milled and conditioned in hermetic recipients. Results showed that the enzyme concentration influenced significantly the GH (a=0,05) and the protein content (a=0,10) of hydrolysates and the substrate concentration presented only a significant influence over the protein content values of the hydrolysates.

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Published

2008-07-18

How to Cite

CENTENARO, G. S., & MELLADO, M. S. (2008). INFLUENCE OF SUBSTRATE AND ENZYME CONCENTRATIONS ON THE HYDROLYSIS DEGREE AND PROTEIN CONTENT OF CORVINA (Micropogonias furnieri) ENZYMATIC HYDROLYSATES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(1). https://doi.org/10.5380/cep.v26i1.11793

Issue

Vol. 26 No. 1 (2008)

Section

Artigos

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