LIPIDS AS COMPETITIVE INHIBITORS OF SUBTILISIN CARLSBERG IN THE ENZYMATIC HYDROLYSIS OF PROTEINS IN RED TILAPIA (Oreochromis sp.) VISCERA: INSIGHTS FROM KINETIC MODELS AND A MOLECULAR DOCKING STUDY

Abstract Protein hydrolysis can improve food’s nutritional, techno-functional and biological properties, which can increase the possibilities of application in industry. The objective of this research article was to study the effect of lipids on the enzymatic kinetics of red tilapia viscera (RTV) hydrolysis with subtilisin Carlsberg. The RTV were hydrolyzed in an enzyme/substrate ratio of 0.153 (U/g), at 53° C, at a pH of 9.5, initial concentrations of lipids of 1, 19 and 50 g/L, and different initial substrate concentrations for each initial lipid concentration. To explain the lipid action...