TY - JOUR
T1 - Characterisation and partial purification of proteolytic enzymes from sardine by-products to obtain concentrated hydrolysates
AU - Castro-Ceseña, Ana Bertha
AU - Del Pilar Sánchez-Saavedra, M.
AU - Márquez-Rocha, Facundo J.
N1 - Funding Information:
This work was funded by CONACYT-SAGARPA, Project No. 185/A-1. We thank Productos Marinos A.B.C., especially Ragnar Gutierrez Abarca, for providing sardine by-product. Special thanks go to M.Sc. Eduardo Morales and M.Sc. Miriam Poumian for their technical support.
PY - 2012/11/15
Y1 - 2012/11/15
N2 - A procedure to recover proteases and lipases from the by-products of Monterey sardine (Sardinops sagax caerulea) has been developed, comprising 2 steps: a centrifugation at low temperature to eliminate more than 90% of the initial fat content, and an acetone precipitation step. After this treatment, enzymatic activity increased by 33.8% for lipase, 15.5% for trypsin, 14.8% for chymotrypsin, 93.4% for aminopeptidase, and 19.7% for pepsin. The extents of hydrolysis of fish by-product proteins by endogenous enzyme by-product extract, viscera concentrate extract, and commercial Alcalase® were 62%, 85%, and 28%, respectively. The two extract preparations from sardine by-product (viscera and by-product concentrate extracts) produced 3-fold greater hydrolysis than with the commercial enzyme. The recovery of enzyme concentrates from sardine waste has both ecological and economical advantages for the fish industry.
AB - A procedure to recover proteases and lipases from the by-products of Monterey sardine (Sardinops sagax caerulea) has been developed, comprising 2 steps: a centrifugation at low temperature to eliminate more than 90% of the initial fat content, and an acetone precipitation step. After this treatment, enzymatic activity increased by 33.8% for lipase, 15.5% for trypsin, 14.8% for chymotrypsin, 93.4% for aminopeptidase, and 19.7% for pepsin. The extents of hydrolysis of fish by-product proteins by endogenous enzyme by-product extract, viscera concentrate extract, and commercial Alcalase® were 62%, 85%, and 28%, respectively. The two extract preparations from sardine by-product (viscera and by-product concentrate extracts) produced 3-fold greater hydrolysis than with the commercial enzyme. The recovery of enzyme concentrates from sardine waste has both ecological and economical advantages for the fish industry.
KW - Enzyme concentrate
KW - Enzyme recovery and purification
KW - Protein hydrolysates
KW - Sardine by-product
UR - http://www.scopus.com/inward/record.url?scp=84863889833&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2012.05.024
DO - 10.1016/j.foodchem.2012.05.024
M3 - Artículo
C2 - 22868132
AN - SCOPUS:84863889833
SN - 0308-8146
VL - 135
SP - 583
EP - 589
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -