Optimization of the Enzymatic Hydrolysis of Mussel Meat

Autor(es)

Silva, Vanessa M. ^[1] ; Park, Kil J. ^[2] ; Hubinger, Miriam D. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Fac Agr Engn, BR-13081970 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Science; v. 75, n. 1, p. C36-C42, JAN-FEB 2010.
• Citações Web of Science: 20

Resumo

Mussel meat was subjected to enzymatic hydrolysis using Protamex. The relationship to temperature (46 to 64 degrees C), enzyme: substrate ratio (0.48% to 5.52%), and pH (6.7 to 8.3) to the degree of hydrolysis were determined. The surface response methodology showed that the optimum conditions for enzymatic hydrolysis of mussel meat were pH 6.85, temperature 51 degrees C, and enzyme: substrate ration of 4.5%. Under these conditions a degree of hydrolysis of 26.5% and protein recovery of 65% were obtained. The produced hydrolysate, under optimum conditions, was characterized in terms of chemical composition, electrophorectic profile, and amino acid composition. Practical Application: The practical application of mussel mat hydrolysate is its use as flavoring in products such as soups, sauces, and special beverages. In addition, products is partially digested and has great nutritional value due to its good amino acid profile and thus can be used as a food supplement in special diets. (AU)

• Processo FAPESP: 07/54520-4 - Estudo do processo de hidrolise enzimatica de carne de frango, microencapsulacao e secagem por spray dryer.
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Regular