Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrolisis de proteina del musculo de tiburon Export

@article{citeulike:6058744, 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 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 {degrees}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.}, author = {Diniz, Fabio M. and Martin, A. M.}, citeulike-article-id = {6058744}, citeulike-linkout-0 = {http://dx.doi.org/10.1177/108201329800400203}, citeulike-linkout-1 = {http://fst.sagepub.com/content/4/2/91.abstract}, citeulike-linkout-2 = {http://fst.sagepub.com/content/4/2/91.full.pdf}, day = {1}, doi = {10.1177/108201329800400203}, journal = {Food Science and Technology International}, keywords = {enzymatic\_hydrolysis, fish, protein}, month = {January}, number = {2}, pages = {91--98}, posted-at = {2009-11-03 09:57:02}, priority = {2}, title = {Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrolisis de proteina del musculo de tiburon}, url = {http://dx.doi.org/10.1177/108201329800400203}, volume = {4}, year = {1998} }

TY - JOUR ID - citeulike:6058744 L3 - citeulike-article-id:6058744 N2 - 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 {degrees}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. IS - 2 JF - Food Science and Technology International EP - 98 TI - Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrolisis de proteina del musculo de tiburon VL - 4 SP - 91 KW - enzymatic_hydrolysis KW - fish KW - protein AU - Diniz, Fabio AU - Martin, AM PY - 1998/01/01/ UR - http://dx.doi.org/10.1177/108201329800400203 ER -