Department of Meat Fish and Poultry Technology, Central Food Technological Research Institute, CSIR, Mysore, Karnataka, India.
Appl Biochem Biotechnol. 2011 May;164(1):115-24. doi: 10.1007/s12010-010-9119-5. Epub 2010 Nov 6.
Four different commercial proteases (Protease-P-Amano6, Alcalase®, Protex 7L®, and Neutrase®) were evaluated for recovering lipids and protein simultaneously by hydrolysis. Fungal protease (Protease-P-Amano6) resulted in maximum lipid recovery (74.9%) followed by alcalase (61.7%). Peroxide value (PV; milli-equivalents of oxygen per kilogram) in the oil recovered after hydrolysis was 40.48 compared to 8.7 in lipids from fresh fish viscera. However, addition of tertiary butyl hydroxyl quinine at 200 ppm level maintained the PV of oil recovered by hydrolysis closer to oil from fresh waste. Degree of hydrolysis was the highest in case of fungal protease (49.1%) where neutrase resulted in higher total antioxidant activity (micrograms of ascorbic acid equivalents per milligram protein) of 34.4. Protein hydrolysate prepared using fungal protease had the higher diphenylpicrylhydrazyl radical scavenging activity as compared to those from other enzymes. The results indicate the utility of commercial proteases in providing an ecofriendly and feasible solution for reducing disposal problems associated with fish processing.
四种不同的商业蛋白酶（蛋白酶-P-天野 6、碱性蛋白酶、Protex 7L 和 Neutrase）被评估用于通过水解同时回收脂质和蛋白质。真菌蛋白酶（蛋白酶-P-天野 6）的脂质回收率最高（74.9%），其次是碱性蛋白酶（61.7%）。水解后回收的油中的过氧化物值（PV；每千克氧的毫当量）为 40.48，而新鲜鱼内脏中的脂质为 8.7。然而，添加 200ppm 水平的叔丁基羟基喹啉可使水解回收油的 PV 更接近新鲜废物油。真菌蛋白酶（49.1%）的水解度最高，中性蛋白酶的总抗氧化活性（每毫克蛋白质的抗坏血酸当量微克数）最高，为 34.4。与其他酶相比，用真菌蛋白酶制备的蛋白质水解产物具有更高的二苯代苦味肼自由基清除活性。结果表明，商业蛋白酶在提供一种环保且可行的解决方案以减少与鱼类加工相关的处理问题方面具有实用性。
