02237naa a2200265 a 450000100080000000500110000800800410001902400550006010000220011524501870013726000090032452013910033365000130172465000200173765000250175765000130178265300130179565300190180865300170182765300140184470000170185870000220187570000250189777300490192221252122020-10-02       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.procbio.2020.06.0192DOI1 aSANTOS, K. P. dos  aModifying alcalase activity and stability by immobilization onto chitosan aiming at the production of bioactive peptides by hydrolysis of tilapia skin gelatin.h[electronic resource]  c2020  aThe protease from Bacillus licheniformis, commercially known as Alcalase (R), was insolubilized and stabilized by immobilization onto activated chitosan. Activation with different agents, such as glutaraldehyde (GLU-Chi), glyoxyl (GLY-Chi) and divinyl sulfone (DVS-Chi) was investigated. The effect of the immobilization protocol, for instance different pH and times, were also evaluated. GLU-Chi showed the highest activity (35.6UNPA/g) with the smallest substrate (N-Boc-L-alanine p-nitrophenyl-ester, NPA), while GLY-Chi showed the highest activity (1.5 UAzocasein/g) using the greatest substrate (azocasein). A 24-h immobilization period was enough to stabilize the enzyme using the three supports under almost all conditions. Operational stability in azocasein hydrolysis was assayed and GLU-Chi showed no activity loss during 5 cycles. DVS-Chi retained around 70 % of its initial activity after the fifth cycle, whereas GLY-Chi activity retained only 10 %. Finally, the biocatalysts were used in the hydrolysis of tilapia skin gelatin aiming the production of peptides with antioxidant activity. The protein hy-drolysates obtained using GLU-Chi presented the highest antioxidant activity (36.7 mu M Trolox Eq). However, the best results of operational stability were obtained using DVS-Chi, which did not lose its initial activity after 3 consecutive cycles of gelatin hydrolysis.  aChitosan  aFood technology  aProtein hydrolysates  aTilápia  aAlcalase  aImmobilization  aSkin gelatin  aStability1 aSILVA, C. M.1 aBRIGIDA, A. I. S.1 aGONÇALVES, L. R. B.  tProcess biochemistrygv. 97, p. 27-36, 2020.