Table 1.
Hydrolysis conditions and degree of hydrolysis of Sturgeon fish skin collagen with various commercial proteases.
| Enzyme | Optimum Conditions | DH (%) |
||||
|---|---|---|---|---|---|---|
| E/S | Time (h) |
Temp. (°C) |
pH | pH (Inactivation) |
||
| Trypsin | 1:100 | 3 | 37 | 8 | 3 | 40.35 ± 0.07 a |
| Alcalase | 1:100 | 3 | 50 | 8 | 4 | 24.37 ± 0.01 b |
| Neutrase | 1:100 | 3 | 50 | 8 | 4 | 19.63 ± 0.01 c |
| Flavourzyme | 1:100 | 3 | 50 | 7 | 4 | 14.43 ± 0.03 d |
| Pepsin | 1:100 | 3 | 37 | 2 | 6.5–8 | 12.35 ± 0.02 d |
| Papain | 1:100 | 3 | 37 | 6.5 | 3 | 7.38 ± 0.01 e |
E/S, enzyme–substrate ratio; DH, degree of hydrolysis. Mean values in the DH column with different letters are significantly different with p < 0.05.