The effect of the extent of enzymatic hydrolysis on nitrogen recovery and protein molecular size of white cheek shark meat hydrolysate

The effect of enzymatic hydrolysis by Alcalase on degree of hydrolysis (DH), peptide chain length (PCL) and nitrogen recovery (NR) of White cheek shark meat (Carcharhinus dussumieri) has been studied. Hydrolysis carried out in four stages each at 10, 20 and 30 minutes. DH, and NR decreased, but PCL increased in each stage in compare with the previous one. The mean of DH in the whole process of 10, 20 and 30 minute were 1.91, 2.25, 2.53 for DH, 49.43, 56.58, 60.77 for NR, and 52.15, 44.35, 39.44% for PCL, in that order. However, at longer hydrolysis time, DH, and NR increased, but PCL decreased significantly (P<0.05).