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Applied Biological Chemistry

Table 1 Protein content, yield and degree of hydrolysis of by-products hydrolysates

From: Bromelia karatas and Bromelia pinguin: sources of plant proteases used for obtaining antioxidant hydrolysates from chicken and fish by-products

Hydrolysates

Enzyme

Protein content (mg/mL)

Yield (%)

Degree of hydrolysis (%)

CH

BP

0.59 ± 0.04 a

46.8 ± 0.4 a

22.9 ± 1.0 a

FH

1.18 ± 0.37 c

54.3 ± 1.3 ab

2.2 ± 0.4 b

CH

BK

0.79 ± 0.10 ab

65.4 ± 4.7 d

8.8 ± 0.6 c

FH

1.08 ± 0.15 bc

49.7 ± 2.6 ab

2.2 ± 0.3 b

CH

BRO

1.32 ± 0.12 c

65.1 ± 5.2 d

5.1 ± 0.3 d

FH

1.34 ± 0.16 c

54.8 ± 1.4 bc

2.8 ± 0.6 b

  1. Protein content, yield (%), degree of hydrolysis (%) of chicken by-products hydrolysates (CH) and fish by-products hydrolysates (FH) with enzymes of B. pinguin (BP) and B. karatas (BK). The means ± standard deviations (n = 3). The different letters mean significant differences (ANOVA, Tukey–Kramer, P < 0.05) between treatments
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