Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation

Proteolytic 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 activ...

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Bibliographic Details
Published in:Food chemistry 2009-02, Vol.112 (3), p.604-608
Main Authors: García-Gómez, M.J., Huerta-Ochoa, S., Loera-Corral, O., Prado-Barragán, L.A.
Format: Article
Language:English
Subjects:
animal tissue extracts
Aspergillus oryzae
Aspergillus oryzae 2095
Biological and medical sciences
Degree of hydrolysis
Dicentrarchus labrax
enzymatic hydrolysis
enzyme activity
enzyme substrates
Epinephelus morio
Fish flour
Food industries
Fundamental and applied biological sciences. Psychology
particle size
polyurethanes
Proteases
proteolysis
Solid–state fermentation
temperature
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Summary:Proteolytic 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.06.016