Enzymatic hydrolysates have been used in the clinical treatment of patients with protein digestion and absorption impairment and have been preferred to mixtures of free amino acids. In this present work, six protein hydrolysates of minced fish, obtained by distinct enzymatic systems were characterized regarding the extent of hydrolysis, distribution of molecular size of peptides, chemical composition and amino acids profiles. The hydrolysis resulted in solubilization of 63,4% to 94,2% of proteins according to the enzymes used and process variables (enzyme substrate ratio and enzyme activity) and was proportional to the degree of hydrolysis. The composition of all the hydrolysates attends the dietary reference intakes for essential amino acids established for adults and infant nutrition. The ratio between the concentration of branched chain and aromatic amino acids (Fischer Ratio) was higher than 3,5 indicating that the hydrolysates obtained could be useful for dietetic management of patients with chronic liver diseases. The hydrolysates were composed of peptides with fairly defined molecular weights, highlighting the hydrolysate obtained by pepsin and Streptomyces griseus protease which showed a high percentage (57%) of peptides smaller than 3kDa suitable for use in hypoallergenic formulas.
minced fish; enzymatic hydrolysate; ultrafiltration; amino acids profile
