Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation
2008; Elsevier BV; Volume: 112; Issue: 3 Linguagem: Inglês
10.1016/j.foodchem.2008.06.016
ISSN1873-7072
AutoresM.J. García-Gómez, Sergio Huerta‐Ochoa, Octavio Loera-Corral, Lilia Arely Prado‐Barragán,
Tópico(s)Phytase and its Applications
ResumoProteolytic extract (CPE) was produced by Aspergillus oryzae 2095 under solid state fermentation using a mix of fish flour with polyurethane foam (70:30, w/w) of particle size of 0.5 mm. The proteolytic activity from CPE was compared to a commercial protease (Flavourzyme 500 MG®). The maximal activity for both extracts was found at pH 8 and 50 °C. The half-lives of CPE and Flavourzyme 500 MG® were 52 and 25 min at 50 °C, respectively. Furthermore, the hydrolytic activity for both extracts was tested on muscle of giant sea bass (Epinephelus morio), CPE produced a higher degree of hydrolysis (DH) than Flavourzyme 500 MG® (22.2 and 9.1%, respectively) under optimal experimental conditions for each extract.
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