TABLE 3.
The enzyme activity, and protein hydrolytic performance (DH%) of salmon enzyme and commercial enzyme on the standard substrate, hemoglobin, and casein.
| Stomach enzyme | ||||
|---|---|---|---|---|
| Dilution tubes | SE (U/ml) | SE (DH%) | CE (U/ml) | CE (DH%) |
| 1 | 166.00 | 6.28* | 156.00 | 1.94* |
| 2 | 83.00 | 5.39* | 78.00 | 1.18* |
| 3 | 42.00 | 4.58* | 39.00 | 0.65* |
| 4 | 21.00 | 3.99* | 20.00 | 0.01* |
| 5 | 10.00 | 3.01* | 10.00 | 0.00* |
| 6 | 5.00 | 2.33* | 5.00 | 0.00* |
| Intestine enzyme | ||||
| 1 | 5.10 | 5.95* | 8.20 | 7.70* |
| 2 | 2.50 | 4.21* | 4.10 | 6.17* |
| 3 | 1.25 | 4.09* | 2.05 | 5.39* |
| 4 | 0.63 | 3.03* | 1.03 | 4.65* |
| 5 | 0.31 | 2.70* | 0.51 | 3.96* |
| 6 | 0.16 | 1.98* | 0.26 | 3.50* |
In vitro pH stat protein hydrolysis (DH%) carried out for 60 min at room temperature, with 80 mg protein substrate and 6 tubes of serially diluted (1:2) enzyme solutions with specific activity (U/ml). ‘*’ denotes statistical significance between the dilutions and were analysed through full-factorial ANOVA, followed by Duncan’s Multiple Range Test at significance level of 95%.