Ảnh hưởng của pH và thời gian đến quá trình thủy phân sụn cá mập (Carcharhinus dussumieri) bằng hỗn hợp enzyme Alcalase-papain

Abstract

    This paper focused on the research to determine the effect of the pH and time on shark cartilage (Carcharhinus dussumieri) hydrolytic process by the alcalase-papain enzyme mixture. The results showed that the pH and hydrolysis time strongly affected the content of soluble proteins, peptides, Naa, chondroitin sulphate, and N_NH3 formed in shark cartilage hydrolyzate by alcalase-papain enzyme mixture. According to hydrolysis time, shark cartilage hydrolyzate by alcalase-papain enzyme mixture at pH 6.5 -7.0 had higher content of soluble protein, peptide, Naa, chondroitin sulphate than hydrolyzate at pH 6, 0 and 8.0 but the content of N_NH3 was equivalent. The results also indicated that pH 7.0 was suitable for shark cartilage hydrolysis by alcalasepapain enzyme mixture. After 10 hours of shark cartilage hydrolysis by alcalase-papain enzyme mixture at pH 7.0, concentration of 0.3%, temperature of 50°C, sample weight of 2 kilograms and the additional water of 2 liters, the hydrolyzate had the content of soluble protein, peptide, Naa, chondroitin sulphate, and N_NH3 higher than 7.39 times, 3.69 times, 9.42 times, 88.96 times and 1.25 times from the original.