Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrólisis de proteína del músculo de tiburón

Muscle tissue from the spiny dogfish ( Squalus acanthias) was enzymatically hydrolysed using a bacterial endopeptidase. The influence of the process variables (temperature, pH, enzyme/ substrate ratio and reaction time) was investigated with regards to the extent of proteolytic degra dation and the...

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Bibliographic Details
Published in:Food Science and Technology International
Main Authors: Mendonça Diniz, F., Martin, A.M.
Format: Article in Journal/Newspaper
Language:English
Published: SAGE Publications 1998
Subjects:
Industrial and Manufacturing Engineering
General Chemical Engineering
Food Science
spiny dogfish
Squalus acanthias
Online Access:http://dx.doi.org/10.1177/108201329800400203
http://journals.sagepub.com/doi/pdf/10.1177/108201329800400203
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Summary:Muscle tissue from the spiny dogfish ( Squalus acanthias) was enzymatically hydrolysed using a bacterial endopeptidase. The influence of the process variables (temperature, pH, enzyme/ substrate ratio and reaction time) was investigated with regards to the extent of proteolytic degra dation and the recovery of soluble nitrogen from the substrate. Maximum significant nitrogen recovery (NR) was found to be 76.2%, in a 2 h proteolytic reaction. Optimum conditions were 55 °C, pH 8.0 and an enzyme/substrate ratio of 40 mg enzyme/g minced shark muscle (wet weight basis). Under these conditions, a degree of hydrolysis (DH) of 18.6% was obtained. A linear corre lation ( R 2 = 0.99) was found to exist between the two measured parameters, NR and DH.

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