Enzymatic Hydrolysis of Fish Proteins using Protease Produced by Exiguobacterium sp. SWJS2
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The hydrolysis characteristics of the protease produced by a new isolated Exiguobacterium sp. SWJS2 on Coilia mystus and Grass carp were studied. The results showed that the optimal hydrolysis temperature of Exiguobacterium sp. SWJS2 protease (EP) was 40 ℃ for Coilia mystus and 45 ℃ for Grass carp. The enzymatic hydrolysis effect of EP on Coilia mystus was better than that of papain. The protein recovery was 72.64% and the degree of hydrolysis was 21.38% after 12 h. The ORAC value and reducing power were higher than the hydrolysates by papain. For Grass carp hydrolysates by EP, the protein recovery and antioxidant activities were poorer than papain hydrolysates, but the degree of hydrolysis was much higher. The free amino acids compositions of Coilia mystus and Grass carp hydrolysates by EP were quite different from those of six commercial proteases. The contents of Leu, Ala, Val, Phe and Ile were much higher in EP hydrolysates, while the contents of Arg, Asp, Thr, Ser and Asn were rather low, which reflected that the prior cleavage site of EP had obvious differences from the six commercial proteases.
