EFFECTS OF THE RATE OF ENZYME ALCALASE AND PAPAIN ON THE HYDROLYSIS OF SALMON CARTILAGE (Salmon salar)

Abstract

This paper presents the results of the study on the effect of the ratio between enzyme alcalase and papain on the content of soluble protein, peptide, Naa, NNH3, and chondroitin sulfate formed in hydrolysing salmon cartilage (Salmon salar) by alcalase-papain mixture. The results showed that the suitable ratio of alcalase/papain in the mixture of alcalase-papain enzyme for salmon cartilage hydrolysis is 60/40. After 4 hours of salmon cartilage hydrolysis by alcalase-papain mixture at enzyme concentration of 0.4%, temperature of 55 °C, natural pH (6.8), sample weight of 2 kg and the addition of 2-liter water ratio, the hydrolyzate has the content of protein, peptide, Naa, chondroitin sulfate and NNH3 higher than 1.43 times, 2.81 times, 2.31 times, 12.19 times and 1.22 times higher than the original