OtimizaçãO dOs parâmetrOs de prOduçãO de hidrOlisadOs prOtéicOs enzimáticOs utilizandO pescadO de baixO valOr cOmercial sarita d´avila dos santos, vilásia Guimarães martins, myriam salas-mellado e carlos prentice-hernández* Escola de Química e Alimentos, Universidade Federal do Rio Grande, CP 474, 96201-900 Rio Grande -RS, BrasilRecebido em 6/12/07; aceito em 10/7/08; publicado na web em 2/12/08 OPTIMIZATION OF THE PRODUCTION PARAMETERS FOR ENZYMATIC PROTEIN HYDROLYZED USING LOW COMMERCIAL VALUE FISH. The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein hydrolyzed with high protein content. The results showed that for Alcalase the most significant parameters were temperature, pH and substrate concentration and for Flavourzyme were pH, substrate concentration and enzyme concentration. It was obtained for Alcalase a predictive model for the recovered nitrogen and for Flavourzyme a predictive model for the hydrolysis degree.
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