Effects of the enzyme concentration and hydrolysis time to the process of shark cartilage (Carcharhinus dussumieri) hydrolysis
Abstract
This paper focused on the research to determine the effect of the enzyme concentration on hydrolyzing shark cartilage (Carcharhinus dussumieri) by the alcalase-papain enzyme mixture. The results showed that the enzyme concentration and hydrolysis time strongly affected the content of soluble proteins, peptides, Naa, chondroitin sulphate, and NNH3 formed in shark cartilage hydrolyzate. The results also indicated that the alcalase-papain enzyme mixture concentration of 0.3% was suitable for shark cartilage hydrolysis. After 10 hours of shark cartilage hydrolysis by alcalase-papain enzyme mixture at concentration of 0.3%, temperature of 50ºC, natural pH (6.8), sample weight of 2 kilograms and the additional water ratio of 2 liters, the hydrolyzate had the content of protein, peptide, Naa, chondroitin sulphate, and NNH3 higher than 7.06 times, 3.68 times, 9.01 times, 83.42 times and 1.27 times higher than that in the original.
