The authors acknowledge Mr. Abel Blancas and the pilot laboratory unit of the Biomedical Research Institute for technical assistance with scaling-up the process, and L. García Rivera, P. Padilla Cortéz and O. Ladrón de Guevara for amino acid analyses. This work was possible through financial assistance from International Foundation for Science IFS (Grant B/1111-1).
Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 309–314, March 1991
How to Cite
REBECA, B. D., PEÑA-VERA, M. T. and DÍAZ-CASTAÑEDA, M. (1991), Production of Fish Protein Hydrolysates with Bacterial Proteases; Yield and Nutritional Value. Journal of Food Science, 56: 309–314. doi: 10.1111/j.1365-2621.1991.tb05268.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/2/90; revised 7/8/90; accepted 8/11/90.
Three bacterial proteases were selected for their activity on casein per unit cost. Conditions for inactivation were determined. Fish protein was hydrolyzed without water addition. Protein was solubilized faster with Pescalase 560 than with HT-200 or Protease N. Increase of protease concentration was associated with a quadratic increase in soluble nitrogen. Yields of 13 to 15% in terms of whole fish were obtained at the pilot plant. Products contained 83 to 86% protein of which 70 to 80% was soluble. Reactive lysine was 70 to 85%. Nutritional evaluation with rats indicated hydrolysates had 10 to 15% lower nutritional value than casein. Results suggest fish protein hydrolysates can be used in the food industry for their solubility and nutritional value.