Aproveitamento dos subprodutos de cavala (Scomberomorus cavala) para obtenção de proteases digestivas: temperatura ótima e termoestabilidade.

Abstract

This study aimed to extract and partially characterize two digestive proteases mackerel (Scomberomorus mackerel), as its optimum temperature and its thermal stability. Thus, we used 500g of mackerel viscera intestines of S. obtained through fishing colony in Ponta Verde, Maceió- AL, Brazil. Step Enzyme extraction was performed by maceration and homogenization process. The temperature effect on the thermostability and enzymatic activity of trypsin and chymotrypsin was measured at temperatures ranging between 25 and 80°C. The optimum temperature was 35°C and 40°C while being stable 25-50°C and 25°C-45°C, respectively, for trypsin and chymotrypsin. The enzymes tested showed optimum temperature and thermal stability mentioned in the literature for enzyme Neotropical fish species.