Characterization of hydrolysates from jumbo squid by-products obtained by auto-hydrolysis and chemical-enzymatic process

Hydrolysates from jumbo squid by-products (head, tentacle, skin, and mixture) by two different processes, auto-hydrolysis (55°C, pH 5.0 and endogenous proteases) and chemical-enzymatic (45°C, pH 2.5 and pepsin), were compared by soluble protein (SP) content, degree of hydrolysis (DH) by the ortophtaldialdehyde method and, the coefficient of protein degradation (CPD) obtained after image analysis of SDS-PAGE gel. Hydrolysates from by-products mixture were determined amino acid profile and hydrophobicity (SoANS). Head hydrolysates showed the highest SP, DH and CPD values. Skin required more time for hydrolysis than head and tentacle when auto-hydrolysis process. Hydolysates by autohydrolysis showed higher amino acid content and SoANS. The endogenous enzyme activity in squid by-products underwent to produce hydrolysates, offering an economical process for jumbo squid head, tentacle and, skin utilization.