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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crsagepubl:10.1177/108201329800400203 2024-04-28T08:41:40+00:00 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 Mendonça Diniz, F. Martin, A.M. 1998 http://dx.doi.org/10.1177/108201329800400203 http://journals.sagepub.com/doi/pdf/10.1177/108201329800400203 en eng SAGE Publications http://journals.sagepub.com/page/policies/text-and-data-mining-license Food Science and Technology International volume 4, issue 2, page 91-98 ISSN 1082-0132 1532-1738 Industrial and Manufacturing Engineering General Chemical Engineering Food Science journal-article 1998 crsagepubl https://doi.org/10.1177/108201329800400203 2024-04-09T08:02:34Z 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. Article in Journal/Newspaper spiny dogfish Squalus acanthias SAGE Publications Food Science and Technology International 4 2 91 98 |
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English |
topic |
Industrial and Manufacturing Engineering General Chemical Engineering Food Science |
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Industrial and Manufacturing Engineering General Chemical Engineering Food Science Mendonça Diniz, F. Martin, A.M. 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 |
topic_facet |
Industrial and Manufacturing Engineering General Chemical Engineering Food Science |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Mendonça Diniz, F. Martin, A.M. |
author_facet |
Mendonça Diniz, F. Martin, A.M. |
author_sort |
Mendonça Diniz, F. |
title |
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 |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
publisher |
SAGE Publications |
publishDate |
1998 |
url |
http://dx.doi.org/10.1177/108201329800400203 http://journals.sagepub.com/doi/pdf/10.1177/108201329800400203 |
genre |
spiny dogfish Squalus acanthias |
genre_facet |
spiny dogfish Squalus acanthias |
op_source |
Food Science and Technology International volume 4, issue 2, page 91-98 ISSN 1082-0132 1532-1738 |
op_rights |
http://journals.sagepub.com/page/policies/text-and-data-mining-license |
op_doi |
https://doi.org/10.1177/108201329800400203 |
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Food Science and Technology International |
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4 |
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2 |
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91 |
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98 |
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1797571886080589824 |