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Characterisation and partial purification of proteolytic enzymes from sardine by-products to obtain concentrated hydrolysates.
Castro-Ceseña, Ana Bertha; del Pilar Sánchez-Saavedra, M; Márquez-Rocha, Facundo J.
Afiliação
  • Castro-Ceseña AB; Centro de Investigación Científica y de Educación Superior de Ensenada (CICESE), Carretera Ensenada a Tijuana 3918, Zona Playitas, CP 22860 Ensenada, Baja California, Mexico.
Food Chem ; 135(2): 583-9, 2012 Nov 15.
Article em En | MEDLINE | ID: mdl-22868132
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.
Assuntos

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Peptídeo Hidrolases / Hidrolisados de Proteína / Proteínas de Peixes Idioma: En Ano de publicação: 2012 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Peptídeo Hidrolases / Hidrolisados de Proteína / Proteínas de Peixes Idioma: En Ano de publicação: 2012 Tipo de documento: Article