%0 Journal Article
%T Caracterizaci¨®n de un hidrolizado proteico enzim¨¢tico obtenido del pez caribe colorado (pygocentrus cariba humboldt, 1821)
%A Bel¨¦n Camacho
%A Douglas R
%A Moreno ¨¢lvarez
%A Mario Jos¨¦
%A Garc¨ªa
%A David
%A Medina
%A Carlos
%A Sidorovas
%A Ang¨¦lica
%J Interciencia
%D 2007
%I Interciencia Association
%X the goal of this work was to obtain protein hydrolysates by means of enzymatic reaction from colored £¿caribe£¿ fish (pygocentrus cariba humboldt, 1821). a sample of 50kg of adult specimens, from the ig¨¹es river (el ba¨²l, cojedes, venezuela) was selected. every specimen was cut manually with a knife; the muscular tissue without skin was ground in an electric grinder, packed in polyethylene bags and stored at -18oc. hydrolysis was catalyzed by means of a food grade commercial protease (alcalase£¿ 2.4l). the maximum hydrolysis degree (hd) obtained was 10.5%. the yield in dried protein hydrolysate (dph) increased with hd and its maximum value was 13.7g dph/100g of moist grounded muscle. proximate analysis and functional properties of hydrolysates showed significant differences (p<0.05). protein hydrolysis of the colored caribe fish with alcalase£¿ is a commendable alternative to profit from this underutilized species.
%K hidrolizado proteico de pescado
%K peces caribes
%K pygocentrus.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0378-18442007000300011&lng=en&nrm=iso&tlng=en