Hidrólisis de las proteínas de anchoveta (Engraulis ringens) entera por acción de la enzima ProtamexTM

• Main Authors: Gabriel Sifuentes-Penagos, Susan León-Vásquez, Augusto Castillo
• Format: Article
• Language: English
• Published: Universidad Nacional de Trujillo 2018-03-01
• Series: Scientia Agropecuaria
• Subjects: wholy anchovy; hydrolysis degree; peptides; protamextm
• Online Access: http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1744
• ISSN: 2077-9917; 2077-9917

Nowadays, the development of obtaining protein hydrolysates from fish meat by enzymatic action is of great importance. The purpose of this investigation was to evaluate the effect of the catalytic reaction factors such as, substrate-enzyme ratio (E/S), dilution factor (D) and reaction time (t); with respect to the degree of hydrolysis (DH) of whole anchovy proteins by the action of the commercial enzyme ProtamexTM, protein recovery (PR) and the apparent molecular weight distribution (MW) of the protein hydrolysate. The hydrolysis was carried out in a reactor with a working volume of 750 mL, at 55 °C, at pH 7.5 and a stirring speed of 100 rpm. The existence of a positive linear behavior was found between the GH and the substrate-enzyme ratio, while for the dilution factor it was a negative linear behavior, however, with the reaction time, it exhibited a non-linear behavior. The same results were found for the RP. By means of the response surface methodology, the values of the enzyme substrate ratio of 60 UA×kg-1 crude protein, a dilution factor of 0.7 kg fish × kg-1 water and a reaction time of 60 min, were determined to obtain the optimal values of DH of 16.90% and PR of 68.72% and the lowest MW of the peptides of 10.10 kDa. It was concluded that the commercial enzyme preparation Protamex TM showed good efficiency in the hydrolysis and extraction of the protein present in the whole anchovy.