Título:	Development and characteristics of spray-dried hydrolysates from limited hydrolysis of shark meat.
Autoria:	DINIZ, F. M.
Afiliação:	FABIO MENDONCA DINIZ, CNPC.
Ano de publicação:	2025
Referência:	Research Journal of Biotechnology, v. 20, n. 11, p. 325-330, Nov. 2025.
Conteúdo:	Abstract: The recovery of underutilized fish biomass through enzymatic hydrolysis is an alternative that could contribute to alleviating the problem of malnutrition in developing countries. In this study, a proteolytic enzyme was used to catalyze the hydrolytic cleavage of peptide bonds to produce a fish protein concentrate from shark meat, an underutilized marine species, under conditions of limited hydrolysis. After the enzymatic reaction, the protein was recovered through separation and dehydration. The resulting product was a stable and edible powder that could be utilized as a protein supplement in human nutrition. The final product exhibited high protein (> 82%) and low-fat concentrations (< 0.9%). Its amino acid profile was comparable to that of the original shark muscle, indicating that the nutritional balance was retained. Additionally, the physical characteristics of the spraydried hydrolysates produced from limited hydrolysis of shark meat using the bacterial enzyme Alcalase, suggest potential applications as a protein supplement in protein-rich carbonated beverages.
NAL Thesaurus:	Squalus acanthias Protein supplements Food conversion
Palavras-chave:	Proteolytic reaction Protein recovery Food ingredients
Digital Object Identifier:	https://doi.org/10.25303/2011rjbt3250330
Notas:	Short communication.
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Nota Técnica/Nota científica (CNPC)