Studies on the enzymatic hydrolysis of Brazilian lobster (Panulirus spp) processing wastes

摘要: Meat recovered from the cephalothorax of lobster (Panulirus spp), which is normally discarded during processing, was subjected to hydrolysis. The enzymes used were papain, pepsin and a fungal protease, each one tested at concentrations 2, 4 5 mg g -1 (enzyme/substrate, wet weight basis). degree hydrolysis, measured by release tyrosine, found be highest when protease used, followed papain pepsin. Of tested, it that produced hydrolysis in three enzymes. protein hydrolysates highly soluble, with excellent wettability some capacity for oil emulsification. No bitter off-flavour detected final product.