In this research enzymatic hydrolysis of rice bran protein concentrate (RBPC) and soybean Protein (SBP) as control were studied with 3 commercial enzymes (Alcalase®, Papain and acommercial 3-enzyme cocktail containing of 1.6 mg ml − 1 Trypsin, 3.1 mg mlChymotrypsin, 1.3 mg ml −1 Aminopeptidase (SIGMA P7500) and 7.95 mg ml −1 pronase type XIV (SIGMA P5147) by the pH stat method. The hydrolysis was carried out at temperature of 28 C, 60 min and pH 8.00. Results were showed that RBPC, and SBP had higher Degree h y d r o l y s i s ( D H % ) w i t h A l c a l a s e ® e n z y m e . Alcalase®had stronger capability for hydrolysis compared to the other tested enzymes. After 60 minute of hydrolysis time, the DH% of Alcalase® for RBPC and SBP was 12.69 and 12.50 %, respectively. In contrast, papain enzyme was showed lowest DH% in three substrates that 1.56 and 1.24 % were for SBP and RBPC, respectively.The hydrolysis of the protein fraction performed the three enzymes on the two substrates was followed in SDS-PAGE. RBPC and SBP showed almost complete digestion with Alcalase® enzyme after 60 minutes. 3-enzyme cocktail enzyme hydrolyzed better the RBPC than the SBP. Papain enzyme had less effect on the two substrates than other 2 enzymes. It was found that Alcalase® has highest capability for hydrolysis compared to other enzyme preparations. The high value protein hydrolysates prepared by Alcalase® can be used as value added ingredients in many food formulations. They are also suitable for a broad range of industrial food applications and also for cosmetic and personal care products.

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The Effect on Gr owth and Pr otein Digestibility of Shr imp Penaeus stylirrostris Fed with Feeds Supplemented with Squid (Dosidicus gigas) Meal Dr ied by Two Differ ent Pr ocesses J ulio Humber to Cór dova Mur ueta Fer nando L. Gar cía Car r eñoABSTRACT. Giant squid meal fr om two dr ying pr ocesses: high-heat (fr om commer cial flame-dr ied) (HHSM) and low-heat (labor ator y made) (LHSM), were evaluated as protein source for shrimp Penaeus stylirrostris in two feeding exper iments. Tr ial I consisted of wild shr imp fed HHSM at differ ent r ates. Shr imp sur vival was negatively affected by commer cial squid meal and no differ ence was found in gr owth per for mance. Tr ial II consisted of labor ator y-r ear ed shr imps fr om single br ood stock fed supplemented feeds with HHSM and LHSM at differ ent r ates. Shr imps fed LHSM perfor med better than the gr oups fed HHSM. The drying process and the supplementation rates affected growth, digestibility and survival of shrimp. [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-342-9678. E-mail address: J ulio Humber to Cór dova Mur ueta is a gr aduate student at CIBNOR. Fer nando L. Gar cía Car r eño, PhD, is a member of Mexican Academy of Sciences, and Titular Resear cher (level "C") at CIBNOR. Addr ess cor r espondence to: Fer nando L. Gar cia Car r eño, Centr o de Investigaciones Biológicas del Nor oeste (CIBNOR). Apar tado Postal 128,