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Food Science and Technology International
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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

F. Mendonça Diniz

Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada

A.M. Martin

Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada

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 (R2 = 0.99) was found to exist between the two measured parameters, NR and DH.

Key Words: fish • shark • Squalus acanthias • dogfish • muscle protein • enzymatic hydrolysis

Food Science and Technology International, Vol. 4, No. 2, 91-98 (1998)
DOI: 10.1177/108201329800400203
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L.H. de Barros Soares, D. N. Marques, P. M. Albuquerque, and M.A. Zachia Ayub
Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins Influencia de algunas proteasas comerciales y preparados enzimaticos en la solubilizacion hidrolitica de las proteinas de la carne de pollo separada mecanicamente
Food Science and Technology International, January 1, 2000; 6(4): 301 - 306.
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