Fish Protein Concentrate Production by Enzymic Hydrolysis

Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera

“…Consequently, different commercial proteolytic enzymes have been tested on a variety of different fish substrates. Emphasis has been mainly on muscle proteins from salmon [19,20], cod [21][22][23] and tuna [24], but also on whole fish such as sardine [25], www.elsevier.com/locate/procbio Process Biochemistry 40 (2005) 1957-1966 capelin and blue whiting [9,26] and, in some cases, filleting offal [27]. The preferred commercial enzymes for most researchers are protease preparations of bacterial origin like Alcalase, Neutrase, Protease N and Protamex [9,19,24,[27][28][29], but also plant proteases like Papain [22,23,30], Bromelain and Ficin [27,31] have yielded good results.…”

“…A moderately low hydrolysis temperature 55 8C was chosen to stay within the temperature range of the enzymes tested, while still keeping the potential microbial growth during processing to a minimum. By utilizing a temperature gradient during the initial stages of hydrolysis, we were able to make use of the endogenous proteolytic enzymes, and maximize the efficiency of the added enzymes as it is allowed to attack the substrate before, during and after the proteins in the substrate unfold [23].…”

Fish protein hydrolysates from gold carp (Carassius auratus): I. A study of hydrolysis parameters using response surface methodology

“…15 Hydrolysates produced under controlled conditions yield desirable functional properties, high nutritional value and reduced bitterness. 1,4,11,15,16 The resulting main challenge in protein solubilisation is to achieve the idealised molecules with biological activity depending on specific necessities. The variables with greatest effect on the enzymatic process have been reported to be protease specificity and concentration, temperature, pH, nature of the proteinaceous substrate and degree of hydrolysis attained.…”

Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation

“…10 Factors affecting enzymatic hydrolysis may be the nature of the substrate and the type of enzyme used, 11±15 the enzyme-to-substrate ratio and ®nally the concentration of substrate. 9,10,16,17 The nutritional value of the FPH is determined by the utilisation of the FPH-N, which partly depends on its amino acid composition and digestibility. 18 DH is positively correlated to the solubility of the FPH and thereby to the digestibility of the protein.…”