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

Abstract

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 degradation 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 correlation ( R 2 = 0.99) was found to exist between the two measured parameters, NR and DH.Se ha hidrolizado tejido muscular de tiburón galludo ( Squalus acanthias ) con enzimas endopeptidasas de origen bacteriano. Se evaluó la influencia de las variables del proceso (temperatura, pH, proporción de la enzima al sustrato y duración de la reacción) sobre el grado de degradación proteolitica y la recuperación del nitrógeno soluble procedente del sustrato. La recuperación maxima de nitrógeno (NR) fue de 76,2% con dos horas de reacción. Las condiciones óptimas fueron: temperatura de 55 °C, pH 8,0 y la proporción enzima/sustrato de 40 mg of enzima por gramo de músculo de tiburón molido (en base húmeda). En estas condiciones, el grado de hidrólisis (DH) fue del 18,6%. Se halló una correlación lineal ( R 2 = 0,99) entre NR and DH.

High Sugar Production from Hydrolysate of Pineapple Residues via Integrated Enzyme‐Membrane System

“…The enzymatic reaction had reached the steady‐state phase for hydrolysis. It can be pointed out that such a trend in the rate of hydrolysis may be accounted for by enzyme activity decrease, substrate saturation or product inhibition 20, 29, 39–41. Hence, due to a lack of substrate, enzyme inhibitors, and enzyme deactivation, the hydrolysis efficiency may be reduced 20.…”

Protein Hydrolysis as a Way to Valorise Squid-Processing Byproducts: Obtaining and Identification of ACE, DPP-IV and PEP Inhibitory Peptides

“…Similarly, Shavandi et al [22] investigated the impact of different proteases on the degree of hydrolysis (DH) using a squid processing byproduct (pen), and found that Pepsin yielded the highest DH compared to Trypsin and Alcalase. These findings indicate that the final DH can be affected by the hydrolysis conditions and protein conformation, which may impede the accessibility of the proteases for the peptide bonds [23].…”