Optimization of the Enzymatic Hydrolysis of Blue Shark Skin

dc.creatorRodriguez-Diaz, JC
dc.creatorKurozawa, LE
dc.creatorNetto, FM
dc.creatorHubinger, MD
dc.date2011
dc.dateSEP
dc.date2014-08-01T18:37:49Z
dc.date2015-11-26T18:06:04Z
dc.date2014-08-01T18:37:49Z
dc.date2015-11-26T18:06:04Z
dc.date.accessioned2018-03-29T00:48:17Z
dc.date.available2018-03-29T00:48:17Z
dc.identifierJournal Of Food Science. Wiley-blackwell, v. 76, n. 7, n. C938, n. C949, 2011.
dc.identifier0022-1147
dc.identifierWOS:000295076000016
dc.identifier10.1111/j.1750-3841.2011.02318.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/81687
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/81687
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1293271
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionEnzymatic hydrolysis of Blue shark skin using Protamex (TM) was evaluated seeking optimal process conditions. The influence of temperature (45 to 65 degrees C), pH (6.8 to 8), and enzyme/substrate ratio (E/S; 1% to 5%) on the responses of degree of hydrolysis and protein recovery were determined and process optimization was performed looking for maximum value of the responses. Optimum conditions were established (T = 51 degrees C, E/S = 4%, and pH = 7.1) and model validation was accomplished by triplicate. Under these conditions protein hydrolysates were prepared and characterized by their amino acid composition, peptide size distribution, and antioxidant capacity by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. A degree of hydrolysis of 19.3% and protein recovery of 90.3% were obtained at optimal conditions. Chemical score indicated that the hydrolysate supplies minimal essential amino acid requirements for adults. Molecular weight of peptides on the hydrolysate was below 6.5 kDa. Enzymatic hydrolysis process was efficient for recovery of low molecular weight peptides with important nutritional content and antioxidant activity (FRAP = 12 mu mol eq. in FeSO(4)center dot 7H(2)O/g of protein, TEAC = 225.3 mu mol eq. in trolox/g of protein).
dc.description76
dc.description7
dc.descriptionC938
dc.descriptionC949
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionCNPq [132063/2009-3, 550458/2009-3, 471889/2007-5]
dc.descriptionFAPESP [2007/54520-4, 2009/54137-1]
dc.languageen
dc.publisherWiley-blackwell
dc.publisherMalden
dc.publisherEUA
dc.relationJournal Of Food Science
dc.relationJ. Food Sci.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectantioxidant activity
dc.subjecthydrolysis
dc.subjectpeptide size
dc.subjectprotein
dc.subjectresponse surface methodology
dc.subjectResponse-surface Methodology
dc.subjectProtein Hydrolysate
dc.subjectFunctional-properties
dc.subjectAntioxidant Activity
dc.subjectBy-products
dc.subjectCommercial Proteases
dc.subjectMuscle Protein
dc.subjectMeat
dc.subjectFractions
dc.subjectRecovery
dc.titleOptimization of the Enzymatic Hydrolysis of Blue Shark Skin
dc.typeArtículos de revistas


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