Ảnh hưởng của nồng độ enzyme và thời gian đến quá trình thủy phân sụn cá mập (<i>Carcharhinus dussumieri</i>)

Abstract

    This paper focused on the research to determine the effect of the enzyme concentration on hydrolyzing shark cartilage (Carcharhinus dussumieri) by the alcalase-papain enzyme mixture. The results showed that the enzyme concentration and hydrolysis time strongly affected the content of soluble proteins, peptides, Naa, chondroitin sulphate, and N_NH3 formed in shark cartilage hydrolyzate. The results also indicated that the alcalase-papain enzyme mixture concentration of 0.3% was suitable for shark cartilage hydrolysis. After 10 hours of shark cartilage hydrolysis by alcalase-papain enzyme mixture at concentration of 0.3%, temperature of 50ºC, natural pH (6.8), sample weight of 2 kilograms and the additional water ratio of 2 liters, the hydrolyzate had the content of protein, peptide, Naa, chondroitin sulphate, and N_NH3 higher than 7.06 times, 3.68 times, 9.01 times, 83.42 times and 1.27 times higher than that in the original.

Key words: mixture of alcalase-papain enzyme, protein, peptide, Naa, N_NH3, chodroitin sulphate, shark cartilage, hydrolysis.