Optimization of the Enzymatic Hydrolysis of Mussel Meat |
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| Authors: | Vanessa M Silva Kil J Park Míriam D Hubinger |
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| Affiliation: | Authors Silva and Hubinger are with Faculty of Food Engineering, Univ. of Campinas, P.O. Box 6121, 13083-862 Campinas, SP, Brazil. Author Park is with Faculty of Agriculture Engineering, Univ. of Campinas, P.O. Box 6011, 13081-970 Campinas, SP, Brazil. Direct inquiries to author Hubinger (E-mail: ). |
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| Abstract: | ABSTRACT: Mussel meat was subjected to enzymatic hydrolysis using Protamex. The relationship of temperature (46 to 64 °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°C, and enzyme : substrate ratio 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 condition, was characterized in terms of chemical composition, electrophoretic profile, and amino acid composition.
Practical Application: The practical application of mussel meat hydrolysate is its use as flavoring in products such as soups, sauces, and special beverages. In addition, the product 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. |
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| Keywords: | degree of hydrolysis protein hydrolysate protein recovery |
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