Optimization of the Enzymatic Hydrolysis of Blue Shark Skin

Julio Cesar Rodriguez Diaz, Louise E. Kurozawa, Flavia M. Netto, Miriam D. Hubinger

Research output: Contribution to journalArticlepeer-review

14 Scopus citations


Enzymatic hydrolysis of Blue shark skin using Protamex™ was evaluated seeking optimal process conditions. The influence of temperature (45 to 65 °C), pH (6.8 to 8), and enzyme/substrate ratio (E/S; 1% to 5%) on the responses of degree of hydrolysis and protein recovery were determined and process optimization was performed looking for maximum value of the responses. Optimum conditions were established (T= 51 °C, E/S = 4%, and pH = 7.1) and model validation was accomplished by triplicate. Under these conditions protein hydrolysates were prepared and characterized by their amino acid composition, peptide size distribution, and antioxidant capacity by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. A degree of hydrolysis of 19.3% and protein recovery of 90.3% were obtained at optimal conditions. Chemical score indicated that the hydrolysate supplies minimal essential amino acid requirements for adults. Molecular weight of peptides on the hydrolysate was below 6.5 kDa. Enzymatic hydrolysis process was efficient for recovery of low molecular weight peptides with important nutritional content and antioxidant activity (FRAP = 12 μmol eq. in FeSO 4.7H 2O/g of protein, TEAC = 225.3 μmol eq. in trolox/g of protein).

Original languageEnglish
Pages (from-to)C938-C949
JournalJournal of Food Science
Issue number7
StatePublished - Sep 2011
Externally publishedYes


  • Antioxidant activity
  • Hydrolysis
  • Peptide size
  • Protein
  • Response surface methodology


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